Quick and easy crab cake made with jumbo lump meat crab and infused with Indian spices. The accompanying corn purée, featuring sautéed shallots, frozen corn, turmeric, and a hint of smoke, is deliciously simple to prepare.
1: Prepare the crab cake mixture using jumbo lump crab meat, corn, corn flakes, and Indian spices.
2: Shape the crab mixture into cakes and set aside.
3: Infuse ghee with chili morita and sauté shallots until translucent.
4: Add frozen corn, turmeric, chicken stock, and cream to the sautéed shallots.
5: Simmer the mixture until well combined.
6: Blitz the corn mixture, sieve it, and then season with salt and pepper.
7: Cook the crab cakes in a pan until golden brown on both sides.
8: Serve the crab cakes with the corn purée.
