- 3 ears of corn on cob
- 2 cups milk
- 2 cups water
- 1/2 lb unsalted butter
- 2 Tbsp. granulated sugar
- 2 Tbsp. kosher salt
- 3 ears corn, cut from the cob
- 2 large shallots, finely chopped
- 1 garlic clove, minced
- 1 ounce cilantro, finely chopped
- 1/4 cup rice wine vinegar
- salt and pepper to taste
Tomato and Pepper Coulis
- 2 whole roasted red peppers
- 2 tomatoes, cut in halves
- 1 small bunch fresh cilantro
- 2 garlic cloves
- 3 shallots
- 1 Tbsp. rice wine vinegar
- 4 Tbsp. of olive oil
- salt & white pepper to taste
- 1 lb. Jumbo lump crab meat
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 green pepper, diced
- 1 small red onion, diced
- 1 egg
- 1 oz. cilantro, chopped
- 1 cup Mayonnaise
- 1 cup Panko (Japanese Bread crumbs)
For the Cooked Corn:Combine the milk and water in a 3-4 quart pot and bring to a simmer. Once simmering, add the sugar, salt, and butter and simmer until butter is melted. Add the corn and cover for 45 minutes or until corn is tender. Remove corn from the pot and cool. When it’s cool enough to handle, use a knife to cut kernels off the cob and set aside. (Hint: it will be easier to remove the kernels off the cob if the cob is still warm).
For the Corn Relish:Combine all ingredients in a large bowl and set aside.
For the Tomato and Pepper Coulis:Preheat your oven to 400 degrees. Meanwhile, add all of the ingredients to a mixing bowl, and mix until the tomatoes and peppers are coated evenly. Transfer the mixture to a sheet pan and roast for about 20 minutes. Remove from the oven and transfer the roasted tomatoes and peppers to a blender. Blend until smooth. Strain through a fine mesh strainer.
For the Crab Cakes:Combine the diced red pepper, yellow pepper, green pepper, onion, egg, chopped cilantro, mayonnaise, and breadcrumbs in a large bowl, and let rest for 5 minutes. Meanwhile, drain the crab meat. Once the crab is drained of all excess liquid, fold it into the breadcrumb mixture. Form mixture into 8 equal-sized crab cakes.
- In a sauté pan, heat oil to 350 degrees, and sear the crab cakes until golden brown on both sides. Finish in a 350 degree oven for ten minutes.
To Plate:Place a small amount of the corn Relish in the center of a plate and place 2 crab cakes directly on top. Spoon a few dollops of the coulis around the corn and serve.
Notes:This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Recipe courtesy of Chef Paul Player/Old Hickory Steakhouse/Gaylord Palms Resort & Convention Center/ Kissimmee, Florida
Fennel Seared Swordfish With Smoked Tomato Butter, Yukon Hash And Bottarga Citrus Salad
Skillet Seared Skirt Steak, Red Onions And Shishito Peppers With Arugula Salad In Honeybell Orange Vinaigrette
Grilled Spicy Sausage With Florida Sweet Potatoes And Peppers With Mustard Vinaigrette
Pan Seared Grouper With English Pea Puree, Chanterelles, Sunchokes, Rainbow Carrots, And Minneola Buerre Blanc
Classic Crab Cakes With A Roasted Corn And Tomato Salad And Fresh Horseradish Sauce
Yellowedge Grouper With Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette And Petite Greens
Florida Swordfish, Swank Farms Cauliflower, Tomatoes And Chickpeas
Stinky's Stew With Mema's Pressed Crab Po Boy
Homemade Boston Cream Pie
The Catfish Place's Hush Puppies