Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings

Ingredients

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

Directions

In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.

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

Combine all ingredients thoroughly.

IDEAS YOU'LL LOVE

Corn Cakes with Crab and Smoky Avocado Yogurt

Recipe courtesy of Bobby Flay

Crab Cakes

Recipe courtesy of Ina Garten

Crab Cake Sliders

Recipe courtesy of Food Network Kitchen

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Tomato Bisque with Cashew Cream

Recipe courtesy of Trisha Yearwood

Chesapeake Bay Classic Crab Cakes

Recipe courtesy of Tom Douglas

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Pappardelle With Corn

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking