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Sweet Corn Soup with Shiitaki and Crab Cake
Serves 6
Sweet Corn Soup
(8oz portions)
6 ears sweet yellow corn (kernels removed)
2 medium shallots (peeled and sliced)
1oz unsalted butter
1/2oz canola oil
pinch cumin seeds
6c vegetable stock
2oz heavy cream
salt and pepper to taste
In a soup pot or large sauce pan, melt butter and oil together on medium heat. Sweat shallots together with cumin seeds until shallots are soft. Add corn kernels, sauté for 1 minute. Add vegetable stock, bring to a boil and reduce to a simmer for about 15 minutes. Puree. Strain corn puree, stir and mash well while straining to extract as mush pulp as possible for body and flavor, just the corn kernel skin should be left. Pour the soup back into the sauce
pan finish with 2oz of cream and season to taste. Cream is optional.
Shiitaki and Crab Cake
2 1/2 oz portions
6oz shiitaki mushrooms (destemmed and brunoised)
1 shallot (peeled and diced)
1clove garlic (peeled and diced)
1/2c vegetable stock
2oz olive oil
1/2lb backfin crabmeat (picked)
1 egg
2oz mayonnaise
1t dijon mustard
1pinch cayenne
2t chives
2 to 2 1/2c fine bread crumbs
salt, yellow corn meal, canola oil
In a nonstick sauté pan, over medium to high heat, add olive oil and mushrooms with a pinch of salt and sauté. When mushrooms start to soften (3 to 4 minutes) add shallots, garlic, and more olive oil if needed. Sauté for 1 minute. Add vegetable stock and cook until almost dry. Pour on a plate and cool.
In a bowl, whisk together, egg, mayonnaise, mustard, cayenne and salt to taste. Add crabmeat and shiitaki, fold together. Add half of the chives and fold. Add bread crumbs mix until it binds well together. Shape into six 2 1/2oz portions, dust each with cornmeal and shake off excess. Sauté in a nonstick sauté pan on medium heat,in canola oil. Brown only one side and place in oven for 5 to 8 minutes with brown side up.
Ladle soup into six warm bowls, place a crabcake in each and garnish with the rest of the chives.
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