- 1 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*
- 1/2 cup vegetable oil, plus more if needed
- 1 recipe Sweet Corn Maque Choux, recipe follows
- 1 recipe Tomato Jam, recipe follows
Carefully 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.
In a medium skillet melt the butter and cook the red bell pepper, onion, and celery until softened and translucent, about 4 minutes. Season with 1/2 teaspoon of Essence and set aside to cool.
When the vegetables have cooled, add them to the crabmeat, along with mayonnaise, lemon juice, parsley, and 1/4 cup of the panko. Mix gently but thoroughly to combine. Add salt, to taste. Divide the crab cake mixture into 8 equal portions and, using your hands, form into cakes about 2 1/2 to 3-inches in diameter. Dredge the crab cakes in the remaining panko until cakes are completely coated on all sides.
In a medium skillet heat half of the vegetable oil over medium heat until hot but not smoking and add as many crab cakes as will fit comfortably, usually 3 to 4. Cook until golden brown on both sides and warmed through, 2 to 3 minutes per side. Transfer to paper towels to drain briefly while you add the remaining oil and cook the remaining crab cakes. Gently transfer to serving plates and serve with the Sweet Corn Maque Choux and a dollop of the Tomato Jam.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):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 Morrow, 1993.
Sweet Corn Maque Choux:
- 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
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