CRAB CAKES WITH JALEPENO CREAMED CORN AND GRILLED PEPPER SALAD Serves 4 as an entrée, 8 as an appetizer
Crab Cakes
1 1/4 pounds jumbo lump crabmeat
garlic – shallot – chili paste (see below)
1 egg
1 1/2 tsp. Dijon mustard
1 TBS mayonnaise
1 TBS fresh lemon juice
1 tsp. Chesapeake Bay seasoning
pinch ground ginger
2 TBS chopped fresh parsley
1/4 to 1/2 cup ground oyster crackers
salt and freshly cracked pepper to taste
olive oil or clarified butter for sautéing crab cakes
For the jalapeño creamed corn
4 ears sweet corn
1/2 cup heavy cream
1 freshly diced grilled or roasted jalapeño pepper
sugar, if needed
salt and freshly ground white pepper
unsalted butter
For the grilled pepper salad
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 bunch scallions
1 large red onion sliced and seasoned with salt and pepper
2 oz. champagne vinegar
4 oz. extra virgin olive oil
salt and freshly cracked black pepper
For the garnish
scallions, chopped
parsley or basil sprigs
1. For the crab cakes, gently and carefully pick shells from the crabmeat, taking care not to break up the clumps of meat. Drain in a colander to remove excess liquid. In a small bowl, combine the garlic – shallot – chili paste, egg, mustard, mayonnaise, lemon juice, Chesapeake seasoning, ginger and parsley. Add this mixture and the crackers to the crab and combine gently. Season to taste with salt and pepper. Shape into 8 loose, 3 ounce cakes and refrigerate to set a little before sautéing.
2. Cut kernels off ears of corn (should yield about 2 cups of corn) and place kernels in a saucepan. Barely cover with heavy cream. Add jalapeño pepper and a pinch of sugar, if needed. Cook until cream reduces slightly. Finish with salt, white pepper and a little butter.
3. Lightly oil the peppers, scallions and seasoned sliced onions and grill or roast them until the pepper skins are charred and the onions and scallions are cooked through. When cool enough to handle, peel the skins from the peppers and remove the stems and seeds. Julienne the peppers and dice the scallions and red onion. Toss with vinegar and oil and season to taste with salt and pepper. Taste and adjust with any of the above seasonings.
4. In a sauté pan, heat the oil or clarified butter. Sauté the crab cakes until golden brown, about 4 minutes per side.
5. To serve, ladle 3 oz. of corn cream on to 8 plates. Place 1 crab cake on each plate and garnish with some grilled pepper salad, scallions and herb sprig.
For the garlic – shallot – chili paste
olive oil for sautéing
3 garlic cloves, coarsely chopped
1 large shallot, coarsely chopped
1/2 tsp. chili powder
olive oil
Sauté the shallot and garlic until soft, do not brown. Puree in a blender or food processor. Add the chili powder and a generous amount of olive oil, and blend until a burnt orange smooth paste is formed. The chili paste can be made ahead and stored, covered, in the refrigerator.
