Creole crabcakes

1) For the crabcakes: Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tbsp 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 200C/Gas 6 oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.

2) For the chipotle-honey mashed potatoes with roasted corn: 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.

3) For the chipotle-honey puree: Puree all ingredients in a blender.

4) For the remoulade: Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.