Ingredients Jump to Instructions ↓

  1. 5 Idaho potatoes, peeled and chopped

  2. 1 cup hot milk

  3. 4 ounces melted butter

  4. 2 tablespoons oil

  5. 1 to 2 ears corn, shucked, kernels removed from the cob Salt and pepper Chipotle Puree, recipe follows

  6. 1 1/2 to 2 pounds jumbo lump crabmeat

  7. 1 ounce garlic , chopped

  8. 4 ounces mayonnaise Pinch chopped fresh herbs ( tarragon , thyme , sage) Salt and pepper

  9. 2 cups all-purpose flour

  10. 2 eggs, lightly beaten

  11. 2 cups bread crumbs

  12. 4 tablespoons butter Basil Oil, recipe follows Remoulade, recipe follows

Instructions Jump to Ingredients ↑

  1. Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain . While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash . Season with salt and pepper, to taste. Set aside and keep warm.

  2. Mix the crabmeat, garlic, mayonnaise , and herbs . Season with salt and pepper. Divide the mixture into 8 equal portions.

  3. Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook.

  4. Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.

  5. Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes.


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