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

1. 1

   Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes.

2. 2

   Drain.

3. 3

   While the potatoes are cooking, combine the hot milk and melted butter.

4. 4

   In a small saute pan, add the oil and heat.

5. 5

   Add the corn and saute until tender, about 5 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash.

8. 8

   Season with salt and pepper, to taste.

9. 9

   Set aside and keep warm.

10. 10

    Mix the crabmeat, garlic, mayonnaise, and herbs.

11. 11

    Season with salt and pepper.

12. 12

    Divide the mixture into 8 equal portions.

13. 13

    Place the flour in a shallow dish or bowl.

14. 14

    Place the eggs in a separate bowl, and the bread crumbs in a separate bowl.

15. 15

    Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess.

16. 16

    Refrigerate until ready to cook.

17. 17

    Melt 1/2 of the butter in a large saute pan.

18. 18

    Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.

19. 19

    Place potatoes in center of plate.

20. 20

    Stack crab cakes onto mashed potatoes.

21. 21

    Drizzle chipotle honey and basil oil around plate.

22. 22

    Place a dollop of remoulade sauce on top of crab cakes.

23. 23

    3 ounces chipotle in adobo

24. 24

    1/4 bunch cilantro, stemmed

25. 25

    1-ounce garlic

26. 26

    Combine all ingredients in a blender or food processor and puree until smooth.

27. 27

    4 ounces honey

28. 28

    1-ounce chipotle peppers in adobo sauce, pureed

29. 29

    Combine the honey with the chipotle puree

30. 30

    1 bunch basil, leaves picked

31. 31

    1 cup olive oil

32. 32

    2 cloves garlic

33. 33

    Salt and pepper

34. 34

    Blanch the basil leaves in boiling water for 10 seconds.

35. 35

    Drain and plunge in a water bath.

36. 36

    Dry the leaves well and place in a blender.

37. 37

    Add the garlic and puree with oil until smooth.

38. 38

    Season with salt and pepper.

39. 39

    1-ounce shallot, peeled and sliced

40. 40

    3 ounces cornishons or 1/2 dill pickle

41. 41

    1 tablespoon capers

42. 42

    1/4 teaspoon cayenne pepper

43. 43

    1 cup mayonnaise

44. 44

    1 tablespoon brandy

45. 45

    Salt and pepper

46. 46

    Combine all ingredients in food processor or blender until smooth.

* Per serving · 4 servings · Values may vary.