Gordon Ramsay’s Crab Cake With Creamed Corn And Asparagus Recipe
Gordon Ramsay’s crab cake is a doodle, and anyone can make this Gordon Ramsay recipe at home. A quick and easy crab cake is tempting. The crab cake originated from Native American Cuisine. It is associated with Maryland and is popular across the Chesapeake Bay. However, Gordon Ramsay has made some distinctive changes to the authentic crab cake recipe.
The delicious crab cake with creamed corn and roasted asparagus adds an alluring flavor. This crab cake is low in fat and calories; hence, it makes for a healthy meal. You can add either lump crab meat or claw crab meat. One is more expensive than the other. However, adding both generally serves a potent flavor.
We’ll jump in to share the easiest recipe and the pro tips to prevent the cake from falling. Shape the cake the night before and let it rest, or keep it cold to retain the shape. The outer layer of the crab cake will be crisp if we follow the steps correctly.
Expert Tips That I Recommend
- The crab meat is already pre-cooked and delicate. It is advisable to cook it gently to retain its natural sweetness and soft texture.
- Make sure you let the garlic and shallots cool before mixing in the crab. It helps keep the mixture dry, and it helps crab cakes hold their shape.
- After the patties are prepped, freeze them for 15 minutes. It helps the patties hold their shape.
- Always keep the coating of flour and egg light so that it forms a crisp exterior without overpowering the flavor.
- Cook butter on low heat, as high heat can burn it quickly.
Recipe Variation for Different Diets
- Gluten-Free Version: You can use gluten-free breadcrumbs instead of regular breadcrumbs, and a gluten-free all-purpose flour sauce instead of regular flour. Make sure to check whether the seasoning is gluten-free.
- Keto Version: You can swap regular all-purpose flour with almond flour and add pork rinds instead of breadcrumbs. Also, check whether the recipe is sugar-free.
Nutritional Value
| Calories | 200kcal |
| Fat | 15g |
| Saturated Fat | 2.4g |
| Cholesterol | 105mg |
| Sodium | 858mg |
| Potassium | 286mg |
| Protein | 16g |
| Dietary Fiber | 0.8g |
Storing and Reheating This Recipe
Storing
- Allow the crab meat to cool completely. Then place it in an airtight container lined with parchment paper and refrigerate. Make sure you consume it within 3-4 days. But keep the temperature at 4 degrees Celsius or below.
- If you want, you can also store it for a longer duration by freezing it. All you need to do is add them to a freezer-safe bag and store them for 2 to 3 months.
Reheating
- Oven: First, preheat the oven to 350°F. Then add the crab cakes to an oven-safe dish and cover it lightly with foil. Now heat for 15-20 minutes. Do not keep it uncovered for too long, as it can affect the crab cake texture, making it tough.
- Stovetop: Take a skillet and add the crab cake along with some broth. Then gently warm for 5-8 minutes. But you need to keep checking in between as it is covered, and keep tossing it.
What To Serve With This Recipe
The Gordon Ramsay Crab Meat with Creamed Corn and Asparagus pairs well with Lemon wedges or a green salad, adding a touch of flavor and some nutrition. You can serve it with creamed spinach or chili-garlic cucumber, too. Well, add tartar sauce or sweet chili sauce to the side to keep it light and satisfying. There are various other exotic sides you can explore and add to the crab meat.
Printable Version
Gordon Ramsay’s Crab Cake With Creamed Corn And Asparagus Recipe
Ingredients
For the Crab Cakes
- 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
For the Creamed Corn
- 4 ears fresh 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
For the Asparagus
- 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 of crushed red pepper flakes
Equipment
- Skillet
- Saucepan
- Ladle
- Bowl
- Spoon
Method
- For Crab Cakes: First, melt butter in a pan over medium heat. Then add some garlic and shallot and sauté until they’re soft.
- In a bowl, gently mix the garlic, shallot, crab meat, Panko, chives, Tabasco, mayonnaise, lemon, salt, and pepper.
- Shape the mixture into crab cakes. Meanwhile, heat oil in a skillet over medium heat and fry the crab cakes until golden brown on each side.
- For Creamed Corn: In a saucepan, melt the butter, add the onion and corn, and cook until soft.
- Stir in heavy cream, salt, and pepper; cook until the mixture thickens slightly.
- For Asparagus: Bring the pot of salted water to a boil, add the asparagus, and cook until tender-crisp.
- Then sauté with garlic; drain the asparagus. Meanwhile, heat oil with smashed garlic, salt, pepper, and red chili flakes in a skillet; add the asparagus, and toss it to coat.
- Now serve the crab cakes with the side of cream, corn, and garlic asparagus.
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FAQs About Gordon Ramsay’s Crab Cake With Creamed Corn And Asparagus
Why are my crab cakes falling apart?
Crab cakes usually fall apart when the mixture is too wet or you haven’t added enough binding ingredients. You can also chill the prepared patties for 15-30 minutes to help them hold their shape.
How do I prevent crab cakes from becoming dry?
To prevent the crab mixture from drying out, don’t overcook it. Cook until the exterior is crispy and the interior is heated through.
What should I do if my crab mixture is too wet?
You can fix it by adding panko breadcrumbs and gently mixing. You need to let the mixture rest before shaping it.
Can I use fresh or canned crab meat for crab cakes?
Absolutely, you can. However, the taste may differ a bit; it’s not much. Use good-quality canned crab meat, but make sure to drain it before cooking.
More Recipes That You Can Try
Gordon Ramsay’s Sea Bass With Sorrel Sauce Recipe
Flavorful Gordon Ramsay Steak Marinade
Conclusion
The Gordon Ramsay Crab Meat with Creamed Corn and Asparagus is all about sautéed asparagus and creamy corn, seasoned with herbs and spices, making it a delicious meal. This crab cake is a classic preparation for anyone who loves seafood. Enjoy the savory flavors of a crispy golden crust on a crab cake, paired with irresistible dips of your choice.
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