Seared Crab Cake with Roasted Corn Cream

Total Time:
40 min
Prep:
20 min
Inactive Prep:
--
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

RAVIGOTE SAUCE:
CRAB CAKE:
  • 2 pounds Louisiana jumbo lump crabmeat
  • 1 ounce parsley
  • 1/2 red onion, diced
  • 1/2 small red pepper, diced
  • Salt and freshly ground black pepper

Directions

For the ravigote: Mix the mayonnaise, capers, horseradish, mustard, onions, hot sauce, Worcestershire sauce, lemon juice and some salt and pepper.

For corn sauce: Place half of the corn in a large pot with the cream, jalapeno, green pepper and red pepper. Cook until tender.

Puree the mixture. Fold in the other half of the corn. Season with Creole seasoning or salt and pepper.

For the crab cakes: Mix the crabmeat with the parsley, onions, red pepper, 6 ounces of the ravigote sauce and some salt and pepper. Place about 6 ounces of the crabmeat mixture in 6 ring molds. Heat a skillet to medium-high heat, and cook the crab cakes until golden brown on each side. Plate each crab cake over some roasted corn cream sauce and serve.

Notes

To roast the corn, cook in the oven at 325 degrees F until the cobs starts to turn golden brown.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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