Crab Cake with Corn Purée
Serves 1015 mins prep30 mins cook
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.
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What you need
Instructions
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.View original recipe