Creole crabcakes

  • Preparation Time90 mins
  • Cooking Time15 mins
  • Serves25
  • DifficultyMedium

For the creole crabcakes

450g jumbo lump crabmeat
4 cloves garlic, minced and roasted in olive oil
115g mayonnaise
Pinch chopped fresh tarragon leaves
Pinch fresh chopped thyme leaves
Dash seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
Breading (plain 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

For the chipotle-honey mashed potatoes with roasted corn

5 potatoes, peeled and chopped
240ml hot double cream
115g melted butter
1 to 2 ears corn, shucked and kernels removed from cob
2 tbsp oil
Salt and freshly ground black pepper
Chipotle-honey puree, to desired spiciness, recipe follows

For the chipotle-honey puree

1 (115g) tin chipotle in adobo
1/4 bunch coriander leaves
2 to 3 cloves garlic
Honey, to taste

For the remoulade

2 to 3 shallots, peeled and roughly chopped
75g roughly chopped cornichons
10g capers
1/4 tsp cayenne pepper
235g mayonnaise
1 tbsp brandy
Salt and freshly ground black pepper
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.

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