Seared Crab Cake with Corn Relish, Roasted Tomato and Pepper Coulis
- Cooked Corn Relish:
- 2 cups milk
- 8 ounces unsalted butter
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 3 whole corn on the cob
- 1/4 cup rice wine vinegar
- 1 ounce fresh cilantro, finely chopped
- 2 large shallots, finely chopped
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- Tomato and Pepper Coulis:
- 4 tablespoons olive oil
- 1 tablespoon rice wine vinegar
- 3 shallots, peeled
- 2 cloves garlic
- 2 whole red peppers, roasted
- 2 tomatoes, halved
- 1 small bunch fresh cilantro
- Salt and ground white pepper
- Crab Cakes:
- 1 cup panko breadcrumbs
- 1 cup mayonnaise
- 1 ounce fresh cilantro, chopped
- 1 egg
- 1 small red onion, cut into small dice
- 1 green pepper, cut into small dice
- 1 red pepper, cut into small dice
- 1 yellow pepper, cut into small dice
- 1 pound jumbo lump crab meat
- Canola oil, for frying
For the corn relish: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer. When it's at a simmer, stir in the butter, salt and sugar; give it a few minutes until the butter has melted. Place the corn in the pot, cover and cook until tender, about 45 minutes. Remove the corn and cool down enough to handle, and then cut off the kernels with a knife. (Hint: it will be easier to remove the kernels off the cob if still warm.) Mix together the corn, vinegar, cilantro, shallots, garlic and salt and black pepper to taste in a large bowl.
For the coulis: Preheat the oven to 400 degrees F. As that is working, mix together the oil, vinegar, shallots, garlic, peppers, tomatoes, cilantro and some salt and white pepper in a large bowl. Make sure to coat the ingredients evenly with the oil. Place on a baking sheet and roast for about 20 minutes, and then transfer to a blender and mix until smooth. Strain through a fine mesh strainer. Set aside.
For the crab cakes: Turn the oven down to 350 degrees F. Mix together the breadcrumbs, mayonnaise, cilantro, egg, onions and peppers in a large bowl. Let sit for 5 minutes while you open and drain the crabmeat. Once the crab is drained of all excess liquid, fold it into the breadcrumb mixture. Form into 8 equal crab cakes. Heat oil to 350 degrees F in a saute pan, and then sear the crab cakes until golden brown on both sides. Transfer to the oven to for 10 minutes.
To plate this dish, we use an 8-inch round white plate. First, place a small amount of the corn relish in the center. Place the browned crab cakes directly onto the corn. Finally, spoon a few ounces of the coulis around the corn and serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Paul Player, Old Hickory Steakhouse, Gaylord Palms Resort and Convention Center, Kissimmee, Florida