Now, the most important thing about making an amazing crab cake is shape it form it the night before set it in the fridge
So it gets nice and firm. That way. When we flour egg wash bread from it
it retains its shape, lightly season your crab cake, salt pepper from there
place it into the flour, lightly dust it with flour round the outside as well
Shake off any excess flour and then to your egg, take your fish slice
flip it over coat with that egg. The egg is the sticking agent that brings those bread crumbs together
lift again, drain off any excess and then into your flour, press the bread crumbs into the roll
All the bread crumbs round back onto your board and just pat down the bread crumbs shape it again by pushing in these breadcrumbs
It stops them from burning when it hits the pan. Most important thing is underneath that flour
egg washed bread crumb. We seasoned it. So now it's ready for the pan. Hot pan on the secret now is to get it golden
brown. Start off with a touch of olive oil. Don't get it too hot. We don't want to get too dark crab cake into the
pan. Another light seasoning just a touch. So we've got seasoning underneath and on top of the bread crumbs really important
We're gonna color the crab cake. Both sides, roll it over and then add the butter as that butter starts to froth
It starts to color the side of my crab cake. Roll it round, tilt the pan and baste
Once you've got the color on that crab cake, take it out of the pan, drain it and then back into the dry pan and
literally into the oven that gets the crab cake nice and crisp on the outside and nice and warm in the middle
right? Cream corn teaspoon of olive oil, onions in white onions, super strong
really tasty and great with the corn off the onions. First touch of butter
I love starting off an olive oil and then a touch of butter and that stops the butter from burning
And more importantly, it starts to roast those onions off a little touch of chopped garlic
In. Now, once those onions have changed color, you want them to go a little bit more sort of translucent look
They just start to get a nicer sort of light caramelized texture from there in with your corn such as salt of pepper in order
to get a lot of flavor in that cream corn, toast it a little bit. Keep it on the stove for about 3.5 or four
minutes. So it toast the corn once we got the color on that corn
Look at it. Now look what's happened. Onions have disappeared. Garlic caramelize and now it's time for the cream
Mm. And this is where the cream corn effect comes into play
Turn that down and let that simmer. So let that cream corn sit there as it sits
it absorbs that cream and those pop. I mean, you've got this wonderful delicious texture
So that's gonna cook out for about two minutes. Asparagus. I've never been a big lover of boiling the asparagus
So for me, I love soaking them, season them nicely salt pepper and then get the pan piping hot and literally blister into the pan
with nothing in there. First lay them down and toast them. Once you've sort of dry roasted them
the pan starts to smoke, roll them around and all you do now is drying out the skins
So when I put the olive oil in there, they blister immediately and they take about 45 seconds each side and you'll see the skins
blistering away. That's the color there. Turn the gas down with a touch of butter
Take your Parmesan and lightly grate Parmesan over that asparagus. Beautiful. And then from there the lemon zest
the asparagus is sort of cheesy, citrusy. I mean, it's just a great way of eating asparagus
Amazing. My corns come down. I've got that sort of caramelized look
the cream's evaporated and it's got this nice rich texture, almost like an amazing sauce
I wanna lift that now, finely sliced scallions and just let the scallions sit on top of the corn crab cake out of the oven
crisp on the outside. Should hear that nice and crisp. And now to plate
take that cream corn straight on, take your asparagus, lift them up
place them top of your corn, lift up the crab cake, sit that on and now finish that with a touch of olive oil dotted
around the outside. And then finally a fresh squeeze of lemon juice blend that into the olive oil
It's almost like making an amazing vinegar on the plate. And then we have a delicious crab cake with cream corn and incredibly toasted asparagus