Gourmet Crab Cakes Recipe

Gourmet Crab Cakes Recipe

4 servings
Gordon Ramsay's Crab Cakes with Creamed Corn u0026amp; Asparagus is a dish that promises a symphony of flavors and textures. Crafted meticulously, this recipe transforms your kitchen into a culinary haven.

Ingredients

  • 2 lb. crabmeat

    1 lb. lump and 1 lb. backfin crabmeat blend

  • 2 cloves garlic

    finely chopped

  • 1 shallot

    finely chopped

  • 3 tbsp. unsalted butter
  • 2 tbsp. Old Bay seasoning
  • ½ cup panko breadcrumbs
  • 3 tbsp. chives

    chopped

  • ½ tsp. Tabasco sauce
  • 6 tbsp. mayonnaise
  • 1 ½ lemons zested
  • ½ tsp. salt
    to taste
  • ½ tsp. black pepper
    to taste
  • 2 oz. oil for cooking
  • 4 ears fresh corn

    kernels cut from the cob or 1 lb. frozen corn

  • 3 tbsp. yellow onion

    diced small

  • 3 tbsp. unsalted butter
  • ½ cup heavy cream
  • ½ tsp. salt
    to taste
  • ½ tsp. black pepper
    to taste
  • 1 lb. asparagus

    trimmed

  • Kosher salt for boiling water
  • Extra-virgin olive oil
  • 2 garlic cloves

    smashed

  • ¼ tsp. salt
    to taste
  • ¼ tsp. ¼ tsp. black pepper
    to taste
  • Pinch crushed red pepper flakes

Directions

  1. 1

    Cook Aromatics: In a pan, melt butter over medium heat. Add garlic and shallot, and sauté until soft.

  2. 2

    Cook Corn: In a saucepan, melt butter over medium heat. Add onion and corn, and cook until tender.

  3. 3

    Boil Asparagus: Bring a pot of salted water to a boil. Add asparagus and cook until tender-crisp.

Gourmet Crab Cakes Recipe

Gourmet Crab Cakes Recipe

85 min4 servings

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About this Recipe

Craving the elegance of a restaurant-quality meal right in your own home? This Gourmet Crab Cakes recipe, inspired by a culinary master, delivers an unforgettable dining experience complete with rich crab cakes, creamy corn, and tender asparagus.

What sets this dish apart is the meticulous blend of flavors and textures, creating a true symphony on your plate. It combines the delicate sweetness of both lump and backfin crabmeat, balanced with a savory kick from Old Bay seasoning and Tabasco, all beautifully complemented by a luscious creamed corn and perfectly seasoned asparagus.

You'll discover a crab cake that is wonderfully moist and tender inside, boasting generous chunks of crab, held together by just enough panko and mayonnaise for structure without overwhelming the star ingredient. Each bite offers a burst of fresh lemon zest and a subtle warmth from garlic and shallots. Alongside, the creamed corn provides a comforting, velvety sweetness, while the blanched and sautéed asparagus adds a vibrant, crisp counterpoint, creating a cohesive and indulgent dish that feels truly special.

While the blend of lump and backfin crabmeat is key to the texture, you can adjust the balance if you prefer more delicate flakes or larger chunks. For the creamed corn, feel free to substitute fresh corn kernels with 1 pound of frozen corn when fresh is out of season. You can also slightly adjust the amount of Tabasco or crushed red pepper flakes in the asparagus to suit your preferred level of spice.

This exquisite meal is perfect for special occasions, elegant dinner parties, or when you simply want to treat yourself to something truly extraordinary. Serve the golden-brown crab cakes nestled beside a generous spoonful of creamed corn and a vibrant bundle of asparagus for a stunning presentation.

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