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Louisiana Crab Cakes with Corn & Jalapeño Puree
Category: Appetizers
Serving Size:
Louisiana Crab Cakes With Corn & Jalapeño Puree
1
Crab Cakes
Instructions
Combine all ingredients, and portion in to 2 ounce cakes. Sprinkle Seasoned flour on both sides and pan sautee.
Ingredients
- 1 pound of Jumbo lump crab meat, picked
- 2 tablespoons of red bell peppers, diced small
- 2 tablespoons of green bell peppers, diced small
- 1 stalk of green onions, sliced
- 1 teaspoon of Italian parsley washed and chopped
- 1 tablespoon of lemon juice
- 2 tablespoons of mayo
- 1 teaspoon of creole mustard
- 1/2 teaspoon of horseradish
- 1 pinch of salt
- 1 pinch of black pepper
- 2 tablespoons of bread crumbs
- 1 teaspoon of creole seasoning
2
Corn & Jalapeño Puree
Instructions
Sweat onions, garlic, and celery in butter. Add corn and let sweat. Add white wine and let reduce by 1/3, then add cream and jalapenos and let reduce by 1/3. Remove from stove and puree well with burre mixer or blender. Season with salt and pepper.
Ingredients
- 1 ounce butter
- 4 stalks of corn, shucked and cut from cob
- 3 ounces of cream
- 1 ounce of white wine
- 1/2-teaspoon jalapenos, small dice
- 1 clove of garlic, chopped
- 1/4 stalk of celery, small dice
- 1/4-ea onions, small dice
- 1 pinch of salt
- 1 pinch of black pepper
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