Jumbo Lump Crabcakes with Sweet Corn and Jalapeno
Adapted from Commander's Kitchen by Ti Adelaide Martin and Jamie Shannon, Broadway Books

I know what you're thinking: another crabcake recipe. Well all crabcakes are not created alike. This is the recipe from Commander's Palace and Ti Martin, reveals more than half their patrons order it, saying they probably feel as her mother Ella Brennan does, "True jumbo lump crabmeat is the caviar of Louisiana." Because the aim is to highlight the flavor of the crab and not to mask it there are no breadcrumbs just a little bit of binder in this recipe. On top of that these cakes aren't fried, making them incredibly light. As for the accompaniment: crab and corn are a classic Creole combination.

Crabcakes:
1 pound jumbo lump crabmeat, picked over for bits of shell and cartilage (other varieties may be substituted)
1 small red onion, in small dice
1/2 large red bell pepper, in small dice
2/3 cup mayonnaise with Tabasco, salt and pepper added to taste
1/3 cup Creole mustard or other coarse mustard
2 teaspoons capers, drained and coarsely chopped
1/2 medium hard-cooked egg, diced small
1 teaspoon prepared horseradish
Kosher salt and freshly ground pepper, to taste
1 teaspoon Creole seasoning
2 tablespoons butter
Corn Accompaniment:
2 tablespoons butter
3 cups freshly shucked corn kernels, about 6 ears
2 jalapeno peppers, seeds and membranes removed, in 1/8-inch dice
Kosher salt and freshly ground pepper, to taste
1 tablespoon minced fresh thyme

For Serving:
1 green onion, finely sliced
fresh thyme springs, optional

1. Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again taking care not to break up the crabmeat.

2. Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.

3. Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula mover the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.

4. To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeno in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.

5. Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with the green onions, and garnish, if desired, with thyme sprigs. Serves 4 as an entrée, 8 as an appetizer.