Louisiana Jumbo Lump Crab Cakes with Roasted Corn and Chipotle Mashed Potatoes with Remoulade and Chipotle Honey

• 5 Idaho potatoes, peeled and chopped
• 1 cup hot milk
• 4 ounces melted butter
• 2 tablespoons oil
• 1 to 2 ears corn, shucked, kernels removed from the cob
• Salt and pepper
• Chipotle Puree, recipe follows
• 1 1/2 to 2 pounds jumbo lump crabmeat
• 1 ounce garlic, chopped
• 4 ounces mayonnaise
• Pinch chopped fresh herbs (tarragon, thyme, sage)
• Salt and pepper
• 2 cups all-purpose flour
• 2 eggs, lightly beaten
• 2 cups bread crumbs
• 4 tablespoons butter
• Basil Oil, recipe follows
• Remoulade, recipe follows

1. Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes.
2. Drain.
3. While the potatoes are cooking, combine the hot milk and melted butter.
4. In a small saute pan, add the oil and heat.
5. Add the corn and saute until tender, about 5 minutes.
6. Season with salt and pepper.
7. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash.
8. Season with salt and pepper, to taste.
9. Set aside and keep warm.
10. Mix the crabmeat, garlic, mayonnaise, and herbs.
11. Season with salt and pepper.
12. Divide the mixture into 8 equal portions.
13. Place the flour in a shallow dish or bowl.
14. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl.
15. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess.
16. Refrigerate until ready to cook.
17. Melt 1/2 of the butter in a large saute pan.
18. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.
19. Place potatoes in center of plate.
20. Stack crab cakes onto mashed potatoes.
21. Drizzle chipotle honey and basil oil around plate.
22. Place a dollop of remoulade sauce on top of crab cakes.
23. 3 ounces chipotle in adobo
24. 1/4 bunch cilantro, stemmed
25. 1-ounce garlic
26. Combine all ingredients in a blender or food processor and puree until smooth.
27. 4 ounces honey
28. 1-ounce chipotle peppers in adobo sauce, pureed
29. Combine the honey with the chipotle puree
30. 1 bunch basil, leaves picked
31. 1 cup olive oil
32. 2 cloves garlic
33. Salt and pepper
34. Blanch the basil leaves in boiling water for 10 seconds.
35. Drain and plunge in a water bath.
36. Dry the leaves well and place in a blender.
37. Add the garlic and puree with oil until smooth.
38. Season with salt and pepper.
39. 1-ounce shallot, peeled and sliced
40. 3 ounces cornishons or 1/2 dill pickle
41. 1 tablespoon capers
42. 1/4 teaspoon cayenne pepper
43. 1 cup mayonnaise
44. 1 tablespoon brandy
45. Salt and pepper
46. Combine all ingredients in food processor or blender until smooth.

potatoes, hot milk, butter, oil, corn, salt, jumbo lump crabmeat, garlic, mayonnaise, fresh herbs, salt, flour, eggs, bread crumbs, butter, basil oil

Taken from www.foodnetwork.com/recipes/jumbo-lump-crab-cakes-roasted-corn-chipotle-mashed-potatoes-remoulade-chipotle-honey-recipe.html (may not work)