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1
Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning.
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2
Season with salt and pepper, to taste.
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3
Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture.
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4
Form into cakes and freeze until ready to fry.
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5
To fry, place the flour in a shallow dish or bowl.
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6
Place the eggs in a separate bowl and the panko in another bowl.
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7
Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess.
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8
Fry quickly in olive oil.
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9
To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp.
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10
Finish with a dollop of remoulade and a sprig of thyme.
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11
A viewer, who may not be a professional cook, provided this recipe.
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12
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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13
Cook potatoes until soft and drain.
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14
While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts.
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15
Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned.
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16
Season with salt and pepper.
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17
Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste.
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18
Shape into small disks.
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19
Puree all ingredients in a blender.
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20
Combine all ingredients in food processor or blender until smooth.
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21
Transfer to squeeze bottle.
