Louisiana Crab Cakes With Corn & Jalapeño Puree : Red Fish Grill Restaurant : New Orleans, Louisiana

Ingredients

• 1 pound of Jumbo lump crab meat, picked
• 2 tablespoons of red bell peppers, diced small
• 2 tablespoons of green bell peppers, diced small
• 1 stalk of green onions, sliced
• 1 teaspoon of Italian parsley washed and chopped
• 1 tablespoon of lemon juice
• 2 tablespoons of mayo
• 1 teaspoon of creole mustard
• 1/2 teaspoon of horseradish
• 1 pinch of salt
• 1 pinch of black pepper
• 2 tablespoons of bread crumbs
• 1 teaspoon of creole seasoning
• 1 ounce butter
• 4 stalks of corn, shucked and cut from cob
• 3 ounces of cream
• 1 ounce of white wine
• 1/2-teaspoon jalapenos, small dice
• 1 clove of garlic, chopped
• 1/4 stalk of celery, small dice
• 1/4-ea onions, small dice