Peel and chop the potatoes.

Boil potatoes in salted water until soft (15-20 minutes).

Drain potatoes.

Combine hot milk and melted butter.

In a saute pan, heat oil and add corn.

Saute corn until tender (about 5 minutes), seasoning with salt and pepper.

Add milk mixture, chipotle puree, and sauteed corn to drained potatoes.

Mash the potatoes and season with salt and pepper to taste.

Set mashed potatoes aside and keep warm.

Mix crabmeat, garlic, mayonnaise, and herbs together.

Season crab mixture with salt and pepper.

Divide the crab mixture into 8 equal portions.

Place flour in a shallow dish, eggs in another bowl, and bread crumbs in a separate bowl.

Dredge each crab cake in flour, then egg, then bread crumbs.

Refrigerate crab cakes until ready to cook.

Melt butter in a large saute pan.

Add crab cakes in batches and cook until golden brown on both sides, adding more butter if needed.

Place mashed potatoes in the center of the plate.

Stack crab cakes on top of the mashed potatoes.

Drizzle chipotle honey and basil oil around the plate.

Place a dollop of remoulade sauce on top of the crab cakes.

Combine chipotle in adobo, cilantro, and garlic in a blender and puree for chipotle puree.

Combine honey and chipotle puree for chipotle honey.

Blanch basil leaves for 10 seconds, then plunge in ice water.

Dry basil leaves and blend with garlic and olive oil until smooth for basil oil.

Season basil oil with salt and pepper.

Combine shallot, cornichons, capers, cayenne pepper, mayonnaise, and brandy in a food processor until smooth for remoulade.