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Crispy Louisiana Crab Cakes with Mango Salsa, Spiced Tomato Glaze and Cilantro-Avocado Emulsion Recipe

Crispy Louisiana Crab Cakes with Mango Salsa, Spiced Tomato Glaze and Cilantro-Avocado Emulsion

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Average Rating:

Total Reviews: 41

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  • on May 17, 2013

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    I've made this recipe twice and each time I had 6-8 people who had never had it before. Let it be said that all you had to do is listen to the moans as it exceeds reality. But this is key. Anyone who thinks you can start this at two o'clock and have it ready to go for a 7:00 dinner is delusional. It's a very expensive undertaking and requires vast amounts of time to prepare. The prep is monumental, and you must have all the correct ingredients. Make the salsa a day ahead.. Just don't dress it until the day of. The drizzle (so good is no problem making ahead of time. You can even make the cakes a day ahead, as they will be firm to not fall apart. Avocado reduction...day of. Don't pinch pennies on the lump crab. For one dinner I spent $90.00 on the crab alone. Done correctly, those who have never had it will be blown away. Came back to the recipe as I'm going to make grilled lobster tail over a cilantro inspired rice with the salsa.

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  • on March 15, 2013

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    Delicious, best recipe

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  • on March 13, 2013

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    this recipe was so much fun to make for my friends! it was easy to follow and all the flavors complemented each other perfectly. the tomato glaze was probably the favorite of the dish. definitely will make again. Delicious!!

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  • on January 12, 2013

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    Only made the cakes and the glaze. Wow, great flavor of the crab and seasoning in the cake, the glaze is the unsung hero in this dish - I can't say enough about this one. A must have on Christmas Eve.

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  • on December 30, 2012

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    Lots of chopping, but well worth it. I'll definitely be making these again!

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  • on December 26, 2012

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    I just made these crab cakes for Christmas. It turned out great. Thank you Emeril for sharing your wonderful recipe. I've watched and seen other recipes and yours turned out to have the perfect sense with the right ingredients and technique. I cut back on the mayonaise:

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  • on January 01, 2012

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    This is possibly the best crab cake recipe with various sauces I have ever eaten! OMG is this the bomb.....indeed. My best tip: make the mango salsa, spiced tomato glaze 1-2 days ahead of time and keep in the frig. Make the Cilantro-Avocado Emulsion day of or at the time of frying off the crab cakes. I served ours on a bed of Spring salad leafs dressed with really good EVOO and Baslamic reduction. Fab-u-lous flavor and texture.....Thank you, Emeril for another authentic, "Big Easy" meal......

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  • on October 27, 2011

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    I think this is a very tasty recipe! Thanks Emeril!

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  • on September 25, 2011

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    Excellent recipe! The sauces were amazing. I suggest doing as much as you can a day ahead. The spiced tomato glaze was so good I have used it with grilled chicken and steak.

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  • on September 09, 2011

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    Absolutely wonderful. Takes time for prep but is easy and well worth the effort. The only part of the recipe not followed was not using a food processor for the wet ingredients since one was not available. Seemed to make no difference and the end product was great. Mango salsa was perfect. Nothing but compliments. No need to ever search for a better recipe.

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