Emerils Crab Cakes Recipes

EMERILS PAN FRIED SPICY CRAB CAKES

Steps:

• Melt butter in a small skillet over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring until the vebetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Remove from the heat and cool for 5 minutes. In a large mixing bowl, combine the crabmenat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise , Worcestershire Sauce and hot pepper sauce together in a separate bowl. Combine the vegetable mixture with the crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide the mixture into 10 equal portions and form into 1 inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in the seasoned flour, tapping off excess. THEN dip them in the egg wash, letting excess drip off. Lastly, dredge cakes into seasoned breadcrumbs, coating the cakes evenly. In a large skillet, heat the oil. Gently lay the cakes 3 to 4 at a time and pan-fry until lightly golden. about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.

EMERIL'S GULFCOAST FISHHOUSE CRAB CAKES WITH SWEET CORN MAQUE CHOUX AND TOMATO JAM RECIPE - (5/5)

Steps:

• 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. 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. Tomato Jam: 1 cup peeled, seeded and chopped tomatoes 1/2 cup rice wine vinegar 2 tablespoons sugar 1 tablespoon light corn syrup 1 tablespoon honey 1 clove garlic, smashed 1 pinch cayenne pepper Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.

EMERIL'S CRAB IMPERIAL

Steps:

• Preheat oven to 375ºF.
• In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt and white pepper.
• Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed.
• Divide the crabmeat among 4 shallow ramekins.
• Sprinkle 1 tablespoon each breadcrumbs and cheese on top of each and bake until warmed through and browned on top, about 12-15 minutes.
• Sauté the pea shoots in oil for 1-2 minutes,season with salt, remove. Serve alongside the crab.