Louisiana Crab Cakes with Corn Relish
Show: Emeril LiveEpisode: Our Wedding Cocktail Party
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- Recipe categories: Shellfish, Crab, Meat, Vegetables, Peppers, Celery, Corn,
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Total Reviews: 32
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By cr346_10522971
Lombard, IL
on November 09, 2010
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This is a fantastic recipe, I have made this multiple times for the other people at my fire station and for my family, and each time I hear how much they enjoy these cakes. I have been told by people that eat crab cakes often that these are better than those they find in many seafood eateries. I figure that if they guys at the station like them, they must be good!
By scrapnstampcraz...
Blaine, 87
on August 07, 2010
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This dish was absolutely fantastic and well worth the time. Recipe says prep time is 25 minutes - not likely when making the essence, creole mayo and special corn relish AND cracking a pound of fresh West Coast dungeness crab. It was a ton of work but sooooo worth it. I paired it with a simple Caesar salad (homemade dressing and loved the combo. I made the cakes slightly bigger than recommended (I got 15 from the recipe and served 3/person as a meal portion. I only used 2/3 of the mayo too, so I'm looking forward to adding it to a sandwich to give it a little kick. Delicious!
By melinda-woods_5...
Iowa City, IA
on May 22, 2010
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I recently had this dish as an appetizer at Emeril's resturant NOLA in the French Quarter.
By abrown_551132
Allen, TX
on April 26, 2009
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My husband said these were the best crab cakes he's ever had. I took a couple of tips from another Emeril recipe and used Panko bread crumbs for the outside. Also served it with his Spicy Tomato Glaze. I ran short on time and used store bought mayo but next time I'll make the mayo. Thanks again Emeril!
By shanley.bober_1...
Atlanta, GA
on January 05, 2009
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These were delicious! I took the time to make the mayo and the seasoning and found that it was completely worth the extra steps. When I made the relish I accidently added to much cayene, so I added a little cream to the relish and it was a huge hit. Instead of cooking in a pan I baked these at 400 for about 20 min! I will definitely make these again!
By emeralddaragonn...
huntington, NY
on November 30, 2008
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I made these for Thanksgiving appetizers and they were really good. I used about a cup of store bought mayo and it turned out well.
By margsmil_10726616
Ashland, MA
on July 12, 2008
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These were delicious! We weren't going to make the mayo to try to shorten the time but ended up making it! It was worth it! We left some extra to dip the crabcakes into. This recipe is phenomenal.
By Lynn Lemon
Morgantown, WV
on July 06, 2008
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I was a Maryland crab snob (no filler until I had this recipe. I used regular mayonnaise but added the essence, vegetables and egg wash and found them to be delicious. A mess to make but worth it. Also make the crab meat go farther.
By jennmck1_9556505
Windsor, CT
on January 22, 2008
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I tried this recepie a while back and I have made it several times.. it is defentely a recepie to impress with.. I am actually doing again tonight. It does take a little time but it is all worth it.
By kabuff19
Dallas, TX
on July 07, 2007
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I made the corn relish from this recipe, and I liked it. I carmelized the corn a little longer than the recipe called for, but all the flavors came together well. This is a great side to have with different seafood dishes.