Reitzer's Sweet Corn Soup with Shiitake Crab Cakes

Name: Reitzer's Sweet Corn Soup with Shiitake Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters coarse dry bread crumbs; 1 Tbsp canola oil; 1 pinch Pinch of cayenne pepper; 118 milliliters vegetable stock or canned low-sodium chicken broth; 1 liters vegetable stock or canned low-sodium chicken broth; 2 teaspoons snipped chives; 1 teaspoons cumin seeds; 1 teaspoon Dijon mustard; 6 ears of corn, shucked; 1 large egg, lightly beaten; 170 grams fresh shiitake mushrooms, stemmed and finely chopped; 1 garlic clove, minced; 59 milliliters heavy cream; 227 grams lump crabmeat, picked over; 59 milliliters mayonnaise; 59 milliliters olive oil; 6 servings Salt and freshly ground pepper; 6 servings Salt and freshly ground white pepper; 1 shallot, minced; 2 shallots, thinly sliced; 2 Tbsps unsalted butter; 4 Tbsps unsalted butter

Reitzer's Sweet Corn Soup with Shiitake Crab Cakes might be just the main course you are searching for. This recipe serves 6. One serving contains 505 calories, 15g of protein, and 37g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have coarse bread crumbs, shallots, salt and pepper, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Using a thin sharp knife, cut the corn kernels from the cobs and transfer them to a bowl. Working over the bowl to catch the liquid, scrape the corn milk from the cobs with the back of a knife.

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Corn

Milk

Equipment you will use

Knife

Bowl

In a large soup pot, melt the butter in the oil.

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Butter

Soup

Cooking Oil

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Pot

Add the shallots and cumin seeds and cook over moderate heat, stirring occasionally, until the shallots are translucent, about 5 minutes.

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Cumin Seeds

Shallot

Add the corn and cook for 1 minute.

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Corn

Add the vegetable stock and cook for 25 minutes.

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Vegetable Stock

Working in batches, puree the soup in a blender until smooth. Pass the soup through a fine sieve, pressing to extract as much pulp as possible. Rinse out the soup pot and return the soup to it.

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Soup

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Blender

Sieve

Pot

Add the cream and season with salt and white pepper.

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White Pepper

Cream

Salt

In a large skillet, heat the olive oil until shimmering.

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Olive Oil

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Frying Pan

Add the shiitakes and cook over moderately high heat until softened, about 4 minutes.

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Shiitake Mushrooms

Add the shallot and garlic, season with salt and pepper and cook for 1 minute. Stir in the stock and cook until the shiitakes are dry, about 3 minutes.

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Salt And Pepper

Shiitake Mushrooms

Shallot

Garlic

Stock

Transfer to a plate to cool.

In a bowl, combine the mayonnaise, egg, mustard, cayenne and 1 teaspoon of the chives. Fold in the shiitakes and the crabmeat and then the bread crumbs. Shape rounded tablespoons of the mixture into 18 small crab cakes and transfer to a baking sheet lined with lightly floured wax paper; refrigerate until firm.

Ingredients you will need

Breadcrumbs