Gordon Ramsay Crab Cakes with Creamed Corn and Asparagus

This Gordon Ramsay crab cake recipe is made with “lump crab meat” or “backfin crab meat.” This is the sweet white crab meat from the crab’s body. The other meat is “claw meat” and comes from the claws or legs of the crab. You can use any meat from the crab you want, but true Marylanders will demand that you only use backfin crabmeat when making Maryland Crab Cakes. But, Is claw or lump crab meat better?

Lump crab meat is more expensive than claw meat. But generally, when making crab cakes, adding a percentage of claw meat to the recipe is better because claw meat has a more potent crab flavor. Claw is preferred when making recipes like soups, dips, and mixing into crab cakes with either jumbo lump or backfin.

How to Make Gordon Ramsay Crab Cakes Recipe

Step 1. over medium-low heat with a sauté pan, start sweating garlic and the shallots with butter and Old Bay spice until the garlic is aromatic and the shallots clear (translucent). Make certain not to burn the garlic.

Step 2. After cooking, take off from heat and leave to cool. With a large mixing bowl, combine the shallots and garlic with the crab meat blend of lump and backfin. Now add the rest of the ingredients and very gently fold and blend.

Step 3. You add season to taste and then shape crab mix into 3-ounce patties.

Step 4. Bread each crab cake with Frist flour, Egg then, into panko breadcrumbs till completely coated each crab cake on all sides

Step 5. Now over medium heat in a sauté pan, add some oil and begin hot crab cakes evenly on both sides and then finish in a 400-degree oven until heated through.

Make Creamed Corn

Step 1. Over medium heat with a large pan, sauté sweet corn kernels with onions with butter. Then lower the heat to medium-low, add heavy cream, and allow the cream to reduce.

Step 2. Remove from heat; once the corn has softened. It would be best if you pureed the corn, utilizing the heavy cream to loosen the wanted texture with a blender or an immersion blender.

Step 3. Add season to your taste.

Prepare the Asparagus

Step 1. Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shock.

Step 2. Add the asparagus to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the asparagus to the salted ice water. Once cool, strain and set aside until ready to use.

Step 3. Coat a large sauté pan with olive oil. Add the garlic and crushed red pepper and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard it. It’s fulfilled its garlic destiny.

Step 4. Add the asparagus to the pan and sauté until hot and coated with oil. Transfer the asparagus to a serving bowl, season with salt, and plate with crab cakes immediately.

Gordon Ramsay Easy Crab Cake Recipe

Course: MainCuisine: American
Servings

4

servings
Prep time

45

minutes
Cooking time

40

minutes

You can use any meat from the crab you want, but true Marylanders will demand that you only use backfin crabmeat when making Maryland Crab Cakes.

Ingredients

  • For Crab Cakes
  • 2 Cloves of garlic, finely chopped

  • 1 shallot, finely chopped

  • 3 Tbsp. 3 butter, unsalted

  • 2 Tbsp. 2 Old Bay seasoning

  • 2 lb. 2 crabmeat 1 lb. Lump and 1lb. backfin crabmeat blend

  • ½ c. panko breadcrumbs

  • 3 tbsp. 3 chives, chopped

  • ½ tsp. Tabasco sauce

  • 6 tbsp. 6 mayonnaise

  • 1½ lemons Zested

  • ½ tsp. Salt to your taste

  • ½ tsp. black pepper to your taste

  • 2 oz. 2 oil for cooking

  • For Creamed Corn
  • 4 ears fresh corn, cut from the cob or 1 lb. frozen corn

  • 3 tbsp. 3 yellow onion, diced small

  • 3 tbsp. 3 unsalted butter

  • ½ cup heavy cream

  • ½ tsp. Salt to your taste

  • ½ tsp. black pepper to your taste

  • For the Asparagus
  • Kosher salt

  • 1 lb. 1 Asparagus

  • Extra-virgin olive oil

  • 2 garlic cloves, smashed

  • ¼ tsp. Salt to your taste

  • ¼ tsp. black pepper to your taste

  • Pinch crushed red pepper flakes

Directions

  • For Crab Cakes
  • Over medium-low heat with a sauté pan, start sweating garlic and the shallots with butter and Old Bay spice until the garlic is aromatic and the shallots clear (translucent). Make certain not to burn the garlic.
  • After cooking, take off from heat and leave to cool. With a large mixing bowl, combine the shallots and garlic with the crab meat blend of lump and backfin. Now add the rest of the ingredients and very gently fold and blend.
  • You add season to taste and then shape crab mix into 3-ounce patties.
  • Bread each crab cake with Frist flour, Egg then, into panko breadcrumbs till completely coated each crab cake on all sides
  • Now over medium heat in a sauté pan, add some oil and begin hot crab cakes evenly on both sides and then finish in a 400-degree oven until heated through.
  • For Creamed Corn
  • Over medium heat with a large pan, sauté sweet corn kernels with onions with butter. Then lower the heat to medium-low, add heavy cream, and allow the heavy cream to reduce.
  • Remove from heat; once the corn has softened. It would be best if you pureed the corn, utilizing the heavy cream to loosen the wanted texture with a blender or an immersion blender.
  • Add season to your taste.
  • For the Asparagus
  • Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shock.
  • Add the asparagus to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the asparagus to the salted ice water. Once cool, strain and set aside until ready to use.
  • Coat a large sauté pan with olive oil. Add the garlic and crushed red pepper and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard it. It’s fulfilled its garlic destiny.
  • Add the asparagus to the pan and sauté until hot and coated with oil. Transfer the asparagus to a serving bowl, season with salt, and plate with crab cakes immediately.

Recipe Video

Notes

  • Adapted from Gordon Ramsay’s Hell’s Kitchen

John Siracusa

Cooking, for me, has always been an "art" infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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