CREOLE CRABCAKES

Creole Crabcakes image

Provided by Food Network

Time 1h45m

Yield 25 servings

Number Of Ingredients 30

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1 pound jumbo lump crabmeat
4 cloves garlic, minced and roasted in olive oil
4 ounces mayonnaise
Pinch chopped fresh tarragon leaves
Pinch fresh chopped thyme leaves
Dash seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
Breading (all-purpose flour, 3 eggs, lightly beaten with a little water, and panko bread crumbs)
Olive oil
Chipotle-Honey Mashed Potatoes with Roasted Corn, recipe follows
Remoulade, recipe follows
Thyme sprigs, for garnish
5 Idaho potatoes, peeled and chopped
1 cup hot cream
4 ounces melted butter
1 to 2 ears corn, shucked and kernels removed from cob
2 tablespoons oil
Salt and freshly ground black pepper
Chipotle-Honey Puree, to desired spiciness, recipe follows
1 (4 oz) can chipotle in adobo
1/4 bunch cilantro leaves
2 to 3 cloves garlic
Honey, to taste
2 to 3 shallots, peeled and roughly chopped
1/2 cup roughly chopped cornichons
1 tablespoon capers
1/4 teaspoon cayenne pepper
1 cup mayonnaise
1 tablespoon brandy
Salt and freshly ground black pepper

Steps:

Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
Puree all ingredients in a blender.
Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.