Roasted Corn Crab Cakes
SERVES 4
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- 1 pound lump crabmeat
- 1/2 pound jumbo lump crabmeat
- 1 cup roasted corn
- 1/2 onion, diced
- 1 bunch cilantro, chopped
- 1/2 cup Cholula® Original Hot Sauce
- 1 egg
- 1 cup Cotija cheese or grated Parmesan
- 1 cup Panko bread crumbs
- 2 tablespoons butter
- salt and pepper to taste
- 1 pound butter, cubed
- 1 cup white wine
- 1 1/2 cups of Cholula Original
- 1 -2 shallots, sliced
- 1 lemon, peeled
- 1 tablespoon crushed black pepper
- 2 - 3 bay leaves
- 1 cup carrots, julienned
- 1/2 onion, thinly sliced
- 1/2 bunch cilantro
- 1 jalapeño, chopped
- 1 lemon, juiced
- 2 tablespoons Cholula Original
- 1 tablespoon honey
- 1/2 pound jumbo lump crabmeat
Sauce
Slaw
- 1Sauté roasted corn and onion until translucent. Add the lump crabmeat and heat through.
- 2Remove from heat and add Cholula Original, egg and work in together with a spoon. Add breadcrumbs, cheese, cilantro and season with salt and pepper.
- 3Chill in refrigerator. Once cool, add 1/2 pound of jumbo lump crabmeat to mix and gently fold together. Form into 3 ounce crab cakes and set aside to set.
- 4In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook 3 - 4 minutes on each side or until golden brown.
- 5Add the white wine, Cholula Original, shallots, bay leaves, pepper and lemon in a heavy sauce pot. Reduce until syrup thickens.
- 6Lower heat and begin slowly add cubed butter one at a time to create an emulsion.
- 7Once all butter is incorporated, strain through a fine mesh strainer and reserve warm to serve on crab cakes.
- 8Add all ingredients into a mixing bowl.
- 9Season with salt and pepper and place beneath crab cakes.
Recipe By: Recipe by Ojan Bagher, Sysco Houston
