Looking for a way to bring gourmet dining into your kitchen? Look no further! Dive into the exquisite flavors of the sea with Chef Gordon Ramsay’s Crab Cakes with Creamed Corn & Asparagus. This recipe is a masterclass in texture and taste, combining the delicate sweetness of crab meat with the luscious smoothness of creamed corn and the crisp freshness of asparagus.
Whether aiming to impress at your next dinner party or simply treating yourself to a luxurious meal, elevate your culinary skills with this sensational dish straight from Hell’s Kitchen’s kitchens.
Unveil the secret: Master the art of Gordon Ramsay’s Secret to Perfect Sesame-Crusted Tuna.
Gourmet Crab Cakes Recipe
Ingredients
For the Crab Cakes
- 2 lb. crabmeat (1 lb. lump and 1 lb. backfin crabmeat blend)
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 3 tbsp. unsalted butter
- 2 tbsp. Old Bay seasoning
- ½ cup panko breadcrumbs
- 3 tbsp. chives, chopped
- ½ tsp. Tabasco sauce
- 6 tbsp. mayonnaise
- 1 ½ lemons zested
- ½ tsp. salt, to taste
- ½ tsp. black pepper, to taste
- 2 oz. oil for cooking
For the Creamed Corn
- 4 ears fresh corn, kernels cut from the cob or 1 lb. frozen corn
- 3 tbsp. yellow onion, diced small
- 3 tbsp. unsalted butter
- ½ cup heavy cream
- ½ tsp. salt, to taste
- ½ tsp. black pepper, to taste
For the Asparagus
- 1 lb. asparagus, trimmed
- Kosher salt for boiling water
- Extra-virgin olive oil
- 2 garlic cloves, smashed
- ¼ tsp. salt, to taste
- ¼ tsp. ¼ tsp. black pepper, to taste
- Pinch crushed red pepper flakes
Instructions
Prepare the Crab Cakes
- Cook Aromatics: In a pan, melt butter over medium heat. Add garlic and shallot, and sauté until soft.
- Mix Crab Cake Ingredients: In a large bowl, combine the sautéed garlic and shallot, crabmeat, panko, chives, Tabasco, mayonnaise, lemon zest, salt, and pepper. Gently mix.
- Form Crab Cakes: Shape the mixture into crab cakes.
- Cook Crab Cakes: Heat oil in a skillet over medium heat. Fry the crab cakes until golden brown on each side. Set aside.
Make the Creamed Corn
- Cook Corn: In a saucepan, melt butter over medium heat. Add onion and corn, and cook until tender.
- Add Cream: Stir in heavy cream, salt, and pepper. Cook until the mixture thickens slightly.
Cook the Asparagus
- Boil Asparagus: Bring a pot of salted water to a boil. Add asparagus and cook until tender-crisp.
- Sauté with Garlic: Drain asparagus. Heat olive oil with smashed garlic, salt, black pepper, and red pepper flakes in a skillet. Add asparagus and toss to coat.
- Serve the crab cakes with a side of creamed corn and garlic asparagus.
Video
Notes
Is it best to fry or bake crab cakes?
The best method for cooking crab cakes can depend on personal preference. Frying them in a pan can give them a crispy exterior and a tender, moist interior. This traditional method helps create a flavorful crust. However, baking crab cakes is a healthier alternative that can yield delicious results with a lighter texture and less oil. Baking can be more forgiving and might be better for larger batches or to avoid the added fat from frying.
What is a crab cake made of?
A crab cake is typically made of lump crab meat mixed with breadcrumbs or cracker crumbs, mayonnaise, mustard, eggs, and seasoning. The mixture is then formed into patties and cooked. The ingredients and seasonings can vary by recipe, with some recipes adding chopped vegetables (onions, bell peppers, celery), herbs, and spices to enhance the flavor.
What is the difference between Maryland crab cakes and regular crab cakes?
Maryland crab cakes are known for their simple, traditional recipe that focuses on the flavor of the crab meat itself. They usually contain a high proportion of crab meat as filler and are seasoned with Old Bay seasoning or similar spices. They are also typically made with blue crab meat native to the Maryland area. In contrast, “regular” crab cakes, which refer to any crab cake outside of the Maryland tradition, may contain more filler ingredients, different types of crab meat, and a wider variety of seasonings and flavors.
What do you eat with crab cakes?
Crab cakes are versatile and can be served with various side dishes. Common accompaniments include:
- Tartar sauce or remoulade sauce for dipping
- Fresh lemon wedges for squeezing
- Coleslaw or a fresh green salad
- Steamed vegetables like asparagus or green beans
- Roasted or mashed potatoes
- Corn on the cob or corn salad
- Sliced tomatoes or a tomato-cucumber salad
- Rice pilaf or quinoa salad
The season, the occasion, and personal preferences can influence the choice of sides.
Summing Up
This dish reminds us that true gastronomy lies in the fusion of fundamental flavors brought forth with precision and respect for the ingredients. It is a lesson in how simplicity, when done right, amounts to sophistication. When you serve these crab cakes, you don’t just nourish; you tell a tale of exploration and finesse.
This kind of meal transforms an everyday kitchen into a stage for culinary performance, where each element works in concert to create a dining experience that’s both humble and grand. Let this recipe be an opportunity to champion the virtues of the ocean’s bounty and remember that every meal prepared with care is an ode to the beauty of cooking.
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