Jumbo Crab Cake with Roasted Corn Puree and Baby Arugula Salad

Recipe by Chef Andrew Feeley, Bluecoast Seafood Grill and Raw Bar
Contributing chef to this feature: Doug Ruley, VP and corporate chef, SoDel Concepts

Photo by Grant L. Gursky

INGREDIENTS:

FOR COLOSSAL CRAB CAKE
½ lb fresh crab claw meat
½ lb fresh colossal crabmeat
¾ cup mayonnaise
¼ cup fresh, ground bread crumbs
1 egg, beaten
1 Tbsp yellow mustard
1 pinch Old Bay
1 oz vegetable oil

FOR CREAMED CORN
3 ears fresh, local corn, shaved off the cob
1 cup heavy cream
¼ cup Vidalia onion, minced
1 tsp garlic, minced
1 pinch curry powder
1 tsp fresh thyme, minced
1 oz vegetable oil
Pinch of black pepper, cracked
Pinch of sea salt

FOR ARUGULA OIL
1 cup pack arugula
½ cup olive oil
1 Tbsp honey

PREPARATION: 

CRAB CAKES
Mix all crab cake ingredients in a large bowl, except for oil and colossal meat. Gently fold colossal meat into crab mix. Form into 3 oz. cakes.

In a cask iron skillet, heat oil to medium. Sear cakes for 3-4 minutes, then flip and sear for another 2-3 minutes until golden brown and heated all the way through.

CORN 
Heat pan with oil over medium heat and cook onion and garlic for 1 minute, then add corn and cook while stirring for another 2 minutes. Next, add heavy cream. Let reduce for 4 minutes, stirring. Add curry and thyme. Season with salt and pepper.

ARUGULA OIL 
In a blender, add arugula, honey and oil and blend until mixed well.

PRESENTATION:
On a platter, spoon the creamed corn in the center. Top with golden crab cakes. Next, top the cakes with a handful of arugula. Drizzle generously with arugula oil.