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Jumbo Lump Crabcakes with Sweet Corn and Jalapeño Recipe

Jumbo Lump Crabcakes with Sweet Corn and Jalapeño Recipe

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Jumbo Lump Crabcakes with Sweet Corn and Jalapeño

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Ingredients

Count

Nutrition

666

Calories

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Ingredients:

Serving

1 lb jumbo lump crabmeat , picked over for bits of shell and cartilage (other crabmeat can be substituted)
1 small red onion, in small dice
1/2 large red bell pepper, in small dice
2/3 cup mayonnaise ( homemade will be better) , with tabasco and freshly ground black pepper added to taste
1/3 cup creole mustard
2 tsp capers, drained and coarsely chopped
1/2 medium hard-cooked egg, diced small
1 tsp prepared horseradish
kosher salt and freshly ground pepper to taste
1 tsp creole seafood seasoning or any creole seasoning mix , or to taste
2 tbsp butter
2 tbsp butter
3 cups freshly shucked corn kernels, about 6 ears
2 jalapeno peppers , seeds and membranes removed, in 1/8-inch dice
kosher salt and freshly ground pepper to taste
1 tbsp minced fresh thyme
1 green onion, finely sliced
fresh thyme springs (optional garnish )

Directions:

Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again, taking care not to break up the crabmeat.
Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.
Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula, and cook again for 1 1/2 minutes or until golden brown. Using the spatula, move the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.
To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeño in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.
Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with green onions, and garnish, if desired, with thyme springs.
Chef Jamie's Tip: This dish is a great example of how I try to extract the flavor from the jalapeño, not just get the hotness from it. By removing the seeds and membrane from the pepper, and by cutting it into a small dice, the heat is so greatly reduced that I can use twice as much jalapeño and it won't be incredibly hot. You'll just get the good flavor of the pepper.
Remember: The crabmeat is already cooked, so the crabcakes don't need much cooking. We just put a sear or crust on both sides and heat it through just enough to warm. You know that they are ready when you start to see a sear around the ring and they start to bubble a little. And be careful; it's easy to burn your fingers when you're flipping the cakes.
From COMMANDER'S KITCHEN by Ti Martin and Jamie Shannon, copyright ©2000 by Commander's Palace Inc. Used by permission of Broadway Books, a division of Random House, Inc.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	666.16 Kcal (2789 kJ)
Calories from fat	407.29 Kcal
		% Daily Value*
Total Fat	45.25g	70%
Cholesterol	69.58mg	23%
Sodium	535.77mg	22%
Potassium	413.26mg	9%
Total Carbs	33.6g	11%
Sugars	5.96g	24%
Dietary Fiber	4.76g	19%
Protein	29.49g	59%
Vitamin C	26.7mg	44%
Vitamin A	0.5mg	17%
Iron	6.9mg	39%
Calcium	37.9mg	4%

Amount Per 100 g
Calories	191.19 Kcal (800 kJ)
Calories from fat	116.9 Kcal
		% Daily Value*
Total Fat	12.99g	70%
Cholesterol	19.97mg	23%
Sodium	153.77mg	22%
Potassium	118.61mg	9%
Total Carbs	9.64g	11%
Sugars	1.71g	24%
Dietary Fiber	1.37g	19%
Protein	8.46g	59%
Vitamin C	7.7mg	44%
Vitamin A	0.1mg	17%
Iron	2mg	39%
Calcium	10.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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