Ingredients

Mashed Potatoes:

• 5 Idaho potatoes, peeled and chopped
• 1 cup hot milk
• 4 ounces melted butter
• 2 tablespoons oil
• 1 to 2 ears corn, shucked, kernels removed from the cob
• Salt and pepper
• Chipotle Puree, recipe follows

Crab Cakes:

• 1 1/2 to 2 pounds jumbo lump crabmeat
• 1 ounce garlic, chopped
• 4 ounces mayonnaise
• Pinch chopped fresh herbs (tarragon, thyme, sage)
• Salt and pepper
• 2 cups all-purpose flour
• 2 eggs, lightly beaten
• 2 cups bread crumbs
• 4 tablespoons butter
• Basil Oil, recipe follows
• Remoulade, recipe follows

Directions

Chipotle Puree:

3 ounces chipotle in adobo

1/4 bunch cilantro, stemmed

1-ounce garlic

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

Chipotle Honey:

4 ounces honey

1-ounce chipotle peppers in adobo sauce, pureed

Combine the honey with the chipotle puree

Basil Oil:

1 bunch basil, leaves picked

1 cup olive oil

2 cloves garlic

Salt and pepper

Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.

Remoulade:

1-ounce shallot, peeled and sliced

3 ounces cornishons or 1/2 dill pickle

1 tablespoon capers

1/4 teaspoon cayenne pepper

1 cup mayonnaise

1 tablespoon brandy

Salt and pepper

Combine all ingredients in food processor or blender until smooth.