This Gordon Ramsay crab cake recipe is made with “lump crab meat” or “backfin crab meat.” This is the white sweet crab meat that comes from the body of the crab. 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 garlic is aromatic and 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 to the crab meat blend of lump and backfin. Now add the rest of the ingredients and very gently fold and blend.
Step 3. You now 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 side
Step 5. Now over medium heat in a sauté pan, you add some oil and begin searing 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 down to medium-low, now add heavy cream, allow the cream to reduce down.
Step 2. Remove from heat; once the corn has softened. With a blender or an immersion blender, you need to puree the corn, utilizing the heavy cream to loosen the wanted texture.
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 shocking.
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 right away.