Our creole crabcakes are a favorite at any event! Our crabcake recipe serves about 25.

Ingredients

1 pound jumbo lump crabmeat

4 cloves garlic, minced and roasted in olive oil

4 ounces mayonnaise

Pinch chopped fresh tarragon leaves

Pinch fresh chopped thyme leaves

Dash seafood seasoning (recommended: Old Bay)

Salt and freshly ground black pepper

Breading (all-purpose flour, 3 eggs, lightly beaten with a little water, and panko bread crumbs)

Olive oil

Chipotle-Honey Mashed Potatoes with Roasted Corn, recipe follows

Remoulade, recipe follows

Thyme sprigs, for garnish

Directions

Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.

Chipotle-Honey Mashed Potatoes with Roasted Corn:

5 Idaho potatoes, peeled and chopped

1 cup hot cream

4 ounces melted butter

1 to 2 ears corn, shucked and kernels removed from cob

2 tablespoons oil

Salt and freshly ground black pepper

Chipotle-Honey Puree, to desired spiciness, recipe follows

Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.

Chipotle-Honey Puree:

1 (4 oz) can chipotle in adobo

1/4 bunch cilantro leaves

2 to 3 cloves garlic

Honey, to taste

Puree all ingredients in a blender.

Remoulade:

2 to 3 shallots, peeled and roughly chopped

1/2 cup roughly chopped cornichons

1 tablespoon capers

1/4 teaspoon cayenne pepper

1 cup mayonnaise

1 tablespoon brandy

Salt and freshly ground black pepper

Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.