Jumbo Lump Crab Cake

Creamed Corn Chowder and Pinenuts

 

 

1 can lump crab meat

2 can backfin crab

1 can coconut milk

½ stalk lemon grass, minced

½ T chop ginger

1 lemon, zested

¼ cup chives

½ roasted red pepper, fine diced

1/4 bunch chopped cilantro

¼  cup minced scallions

2 egg whites

salt and pepper

 

Reduce coconut milk with ginger and lemon grass to thick consistency, pass through chinois

In robo coupe, fitted with blade, blend one can backfin crab with coconut milk to puree or mousse texture

Fold in remaining ingredients, leaving larger chunks of lump

Portion to serving size, 3 oz each.  Let cool 2 hours before service.  Sear in sauté pan with clarified butter

 

Creamed Corn Chowder

2.5 pounds fresh corn kernels, roasted in the husk and removed from cob

½ pound whole butter

1.5 white onion diced

1.5 stalks celery diced

6 yukon gold potato ‘A’ size

1 red pepper

1 yellow pepper

¼  c garlic chopped

½  tsp cumin ground

½ T coriander

1 ancho chile, soaked and seeded

1 qt heavy cream

1/2 bunch cilantro chopped

4 sprigs of basil, chopped

4 oz fresh lime juice to finish

 

Method

Roast corn in oven in husks, then remove and reserve cobs for stock       

Sauté first 9 ingredients until soft.

Fortify chicken stock with corn cobs and bring to a simmer.

Slowly add simmering chicken broth to sauteed ingredients, stirring with whisk thoroughly.

Add cream and bring to a boil, then reduce heat to a simmer

Add remaining ingredients, adjust salt and pepper and heat on low for 30 minutes.

Allow soup to cool and puree in blender

Finish with fresh lime juice.  Garnish plate with toasted pinenuts and micro cilantro.