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Louisiana Jumbo Lump Crab Cakes with Roasted Corn and Chipotle Mashed Potatoes with Remoulade and Chipotle Honey Recipe

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Louisiana Jumbo Lump Crab Cakes with Roasted Corn and Chipotle Mashed Potatoes with Remoulade and Chipotle Honey
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Ingredients
18
Count
Nutrition
1378
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  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.
  6. Chipotle Puree:
  7. 3 ounces chipotle in adobo
  8. 1/4 bunch cilantro, stemmed
  9. 1-ounce garlic
  10. Combine all ingredients in a blender or food processor and puree until smooth.
  11. Chipotle Honey:
  12. 4 ounces honey
  13. 1-ounce chipotle peppers in adobo sauce, pureed
  14. Combine the honey with the chipotle puree
  15. Basil Oil:
  16. 1 bunch basil, leaves picked
  17. 1 cup olive oil
  18. 2 cloves garlic
  19. Salt and pepper
  20. Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.
  21. Remoulade:
  22. 1-ounce shallot, peeled and sliced
  23. 3 ounces cornishons or 1/2 dill pickle
  24. 1 tablespoon capers
  25. 1/4 teaspoon cayenne pepper
  26. 1 cup mayonnaise
  27. 1 tablespoon brandy
  28. Salt and pepper
  29. Combine all ingredients in food processor or blender until smooth.
  30. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1378.1 Kcal (5770 kJ)
Calories from fat 687.61 Kcal
% Daily Value*
Total Fat 76.4g 118%
Cholesterol 190.23mg 63%
Sodium 644.55mg 27%
Potassium 431.26mg 9%
Total Carbs 102.64g 34%
Sugars 10.8g 43%
Dietary Fiber 6.02g 24%
Protein 65.79g 132%
Vitamin C 3.8mg 6%
Vitamin A 0.4mg 14%
Iron 4.1mg 23%
Calcium 217.5mg 22%
Amount Per 100 g
Calories 257.54 Kcal (1078 kJ)
Calories from fat 128.5 Kcal
% Daily Value*
Total Fat 14.28g 118%
Cholesterol 35.55mg 63%
Sodium 120.45mg 27%
Potassium 80.59mg 9%
Total Carbs 19.18g 34%
Sugars 2.02g 43%
Dietary Fiber 1.12g 24%
Protein 12.29g 132%
Vitamin C 0.7mg 6%
Vitamin A 0.1mg 14%
Iron 0.8mg 23%
Calcium 40.7mg 22%

* 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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Recipe Tags

Weightwatchers Points

  • 33.1
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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