Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet Corn Maque Choux and Tomato Jamcrabmeat, corn, tomatoes, cream, tomato, vinegar, milk, mayonnaise, onion, celery, sugar, honey, garlic, corn syrup, paprika, butter, panko, onion powder, oregano, lemon juice, essence, thyme, parsley![]() Ingredients1 pound jumbo lump crabmeat 1 tablespoon unsalted butter 2 tablespoons finely chopped red bell pepper 2 tablespoons finely chopped yellow onion 2 tablespoons finely chopped celery 1/2 teaspoon Essence, plus more to taste, recipe follows 1/4 cup mayonnaise, preferably homemade 1 teaspoon fresh lemon juice 1 1/2 teaspoons chopped flat-leaf parsley 1/4 cup panko, plus 1 1/2 cups* Salt 1/2 cup vegetable oil, plus more if needed 1 recipe Sweet Corn Maque Choux, recipe follows 1 recipe Tomato Jam, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1 teaspoon olive oil 2 teaspoons unsalted butter 1/2 cup small-diced onion 1/4 cup small-diced red bell pepper 1/4 cup small-diced celery 2 cups sweet yellow corn 1 teaspoon minced garlic 1 teaspoon Essence 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1/2 cup heavy cream 1/2 cup whole milk 1 cup peeled, seeded and chopped tomatoes 1/2 cup rice wine vinegar 2 tablespoons sugar 1 tablespoon light corn syrup 1 tablespoon honey 1 clove garlic, smashed 1 pinch cayenne pepper Directions for Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet Corn Maque Choux and Tomato Jam RecipeCarefully pick through the crabmeat, discarding any shells or cartilage. Try to retain as many lumps as possible. Transfer to a mixing bowl and refrigerate while you prepare the remaining ingredients. Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993. Sweet Corn Maque Choux: Heat a 10-inch saute pan over medium heat. Add the olive oil and butter to the pan and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes. Add the corn, garlic, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Add the cream and milk to the pan and reduce the heat to low. Continue to cook the corn until tender and most of the cream has reduced and the maque choux is creamy, 3 to 4 minutes.Yield: about 2 cups Tomato Jam: Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.Yield: 1/2 cup Recipe courtesy Emeril Lagasse, 2007 CATEGORIES: Corn Appetizer Crab Cake View All Heat a 10-inch saute pan over medium heat. Add the olive oil and butter to the pan and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes. Add the corn, garlic, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Add the cream and milk to the pan and reduce the heat to low. Continue to cook the corn until tender and most of the cream has reduced and the maque choux is creamy, 3 to 4 minutes. Yield: about 2 cups Tomato Jam: Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.Yield: 1/2 cup Recipe courtesy Emeril Lagasse, 2007 CATEGORIES: Corn Appetizer Crab Cake View All Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving. Yield: 1/2 cup |
Servings
8 crab cakes, 4 to 8 servings
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