Roasted Corn Crab Cakes

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
  • 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

  • Sauce
  • 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

  • Slaw
  • 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

  • 1
    Sauté roasted corn and onion until translucent. Add the lump crabmeat and heat through.
  • 2
    Remove from heat and add Cholula Original, egg and work in together with a spoon. Add breadcrumbs, cheese, cilantro and season with salt and pepper.
  • 3
    Chill 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.
  • 4
    In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook 3 - 4 minutes on each side or until golden brown.
  • 5
    Add the white wine, Cholula Original, shallots, bay leaves, pepper and lemon in a heavy sauce pot. Reduce until syrup thickens.
  • 6
    Lower heat and begin slowly add cubed butter one at a time to create an emulsion.
  • 7
    Once all butter is incorporated, strain through a fine mesh strainer and reserve warm to serve on crab cakes.
  • 8
    Add all ingredients into a mixing bowl.
  • 9
    Season with salt and pepper and place beneath crab cakes.


Recipe By:  Recipe by Ojan Bagher, Sysco Houston