Food Network: Louisiana Crab Cakes with Corn Relish

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Louisiana Crab Cakes with Corn Relish
Recipe courtesy Emeril Lagasse, 2004

Ingredients
1 tablespoon olive oil
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped red bell peppers
Mayonnaise, recipe follows
1 1/2 cups plus 2 tablespoons dried fine bread crumbs
2 tablespoons Essence, recipe follows
1 pound jumbo lump crabmeat, picked for shells and cartilage
1/2 cup all-purpose flour
1 egg
1/2 cup whole milk

1/2 cup vegetable oil
Corn Relish, recipe follows

Instructions
Heat the olive oil in a large, heavy skillet over
medium-high heat. Add the onions, celery, and bell peppers, and cook, stirring,
until soft, about 3 minutes. Remove from the heat and let cool.

Combine the mayonnaise, a little at a time, with the cooked vegetables, 1/2 cup
plus 2 tablespoons of the bread crumbs, and 1 tablespoon of the Essence in a large
bowl, and mix well. Gently fold in the crabmeat.

Combine the flour with 1 1/2 teaspoons of the Essence in a shallow bowl and mix
well. Combine the remaining 1 cup of bread crumbs with the remaining 1 1/2

teaspoons of Essence in another bowl. Whisk 1 egg with the milk in another bowl.

Using your hands, form mini cakes with the crabmeat mixture, packing gently but
firmly. Dredge each crab cake in the flour mixture, then in the egg wash, then the
bread crumb mixture, shaking to remove any excess breading.

Heat 1/2 cup of vegetable oil in a large, heavy skillet over medium heat. Pan-fry
the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side.
Drain on paper towels.

To serve, arrange the crab cakes on a platter and top each with a spoonful of the
relish. Serve hot.

Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
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

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

Mayonnaise:
1 large egg
1 tablespoon Creole mustard, or other whole grain mustard
2 teaspoons Worcestershire sauce
2 teaspoons Louisiana-style hot pepper sauce, such as Crystal hot sauce
1 tablespoon Essence, recipe follows
1 cup vegetable oil

To make the mayonnaise, combine 1 egg, the Creole mustard, Worcestershire, hot
sauce, and 1 tablespoon of the Essence in a food processor or blender. Process on
high speed for 15 seconds. With the machine running, add 1 cup of the vegetable
oil in a steady stream through the feed tube and process until it
thickens.

Corn Relish:
4 teaspoons olive oil
1 1/2 cups corn kernels
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 cup chopped seeded tomatoes

3 tablespoons minced red onions
2 tablespoons chopped fresh parsley leaves
1 1/2 teaspoons white wine vinegar

In a medium skillet, heat 1 teaspoon of the oil over
medium-high heat. Add the corn and cook, stirring until starting to caramelize,
about 4 minutes. Add the garlic, 1/4 teaspoon of the salt, and the cayenne and
cook, stirring, until fragrant and the corn is caramelized, about 1 minute. Remove
from the heat and let cool slightly.

In a bowl, combine the corn and the remaining ingredients. Adjust the seasoning,
to taste. Serve warm or at room temperature.

Yield: about 1 1/2 cups