Gordon Ramsay’s Crab Cakes with Creamed Corn and Asparagus is a delicious and elegant dish that will elevate your seafood game. The recipe combines succulent crab cakes with creamy corn and tender asparagus for a perfectly balanced and flavorful meal. The crab cakes are made with fresh crabmeat and various seasonings, then pan-fried to perfection. (Also see Gordon Ramsay’s Lobster Spaghetti Extravaganza)
The creamed corn and asparagus sides perfectly complement the crab cakes, providing a creamy and slightly sweet contrast to the savory seafood. This dish is perfect for a special occasion or a fancy dinner party and will impress your guests with its exquisite taste and presentation. (Find more great recipes Seared Crab Cakes with Haricot Vert Beans)
Equipment You Need To Make Gordon Ramsay’s Crab Cakes
To make Gordon Ramsay’s Crab Cakes with Creamed Corn, you will need the following equipment:
- Mixing bowls: Mix the crab cake ingredients and the creamed corn.
- Frying pan: A non-stick frying pan is recommended for cooking crab cakes.
- Baking sheet: A baking sheet is needed to place the crab cakes on before cooking.
- Food processor: You will need a food processor to blend the ingredients for the creamed corn.
- Knife and cutting board: You will need a knife to chop the asparagus and other ingredients.
- Measuring cups and spoons: You will need measuring cups and spoons to measure the crab cakes and creamed corn ingredients.
- Spatula: A spatula will be needed to flip and remove the crab cakes from the frying pan.
These basic kitchen tools are all you need to make Gordon Ramsay’s Crab Cakes with Creamed Corn and Asparagus, a delicious and elegant dish that will impress your guests.
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon. (Learn more about Gordon Ramsay’s Kitchen Essential Tools)
How to Make Gordon Ramsay Crab Cakes Recipe
- 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 clear (translucent). Make certain not to burn the garlic.
- After cooking, take off from heat and leave to cool. Combine the shallots and garlic with the crab meat blend of lump and backfin in a large mixing bowl. 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.
Make 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 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. (Check out Vitamix Professional Series 750 Blender Review – More Than Just a Blender)
- Add season to your taste.
Prepare 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.