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Classic Crab Cakes with a Roasted Corn and Tomato Salad and Fresh Horseradish Sauce (Emeril Lagasse) Recipe

Classic Crab Cakes with a Roasted Corn and Tomato Salad and Fresh Horseradish Sauce (Emeril Lagasse) Recipe

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Classic Crab Cakes with a Roasted Corn and Tomato Salad and Fresh Horseradish Sauce (Emeril Lagasse)

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Ingredients

Count

Nutrition

458

Calories

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Ingredients:

Serving

2 tbsp unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/4 cup seeded and finely chopped red bell pepper
1/4 cup seeded and finely chopped yellow bell pepper
salt
cayenne
1 tbsp chopped garlic
1 lb lump crabmeat , picked over for shells and cartilage
1/4 cup chopped green onions, green parts only
1/4 cup grated parmigiano-reggiano cheese
2 tbsp finely chopped fresh parsley leaves
1 tbsp creole mustard
1/2 cup mayonnaise
1 1/2 cups dried fine bread crumbs
1 cup vegetable oil
1/4 cup bleached all-purpose flour
3 tsp essence , recipe follows
1 large egg
1 tbsp water
2 large baking potatoes , like russets, peeled and cut into shoestrings
fresh horseradish sauce , recipe follows
roasted corn and tomato salad , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Melt the butter in a small saute pan over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mustard, mayonnaise, the cooled vegetables and 3/4 cups of the bread crumbs. Mix well. Divide the mixture into 10 equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with 1 teaspoon of the Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and 1 teaspoon of the Creole seasoning. Heat the remaining 1 cup oil to 360 degrees F in a large saute pan over medium-high heat. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating them evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Preheat the fryer. Fry the potatoes in batches until golden brown, about 3 to 4 minutes, stirring occasionally for overall browning. Drain the cakes on paper towels. Season the cakes with the remaining teaspoon Creole seasoning. Drain the potatoes on paper towels. Season with salt. Spoon the horseradish sauce in the center of each plate. Lay the crab cakes in the center of the sauce. Spoon the corn and tomato salad over each cake. Pile the potatoes on top of the salad. Garnish with parsley.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	457.76 Kcal (1917 kJ)
Calories from fat	329.5 Kcal
		% Daily Value*
Total Fat	36.61g	56%
Cholesterol	29.56mg	10%
Sodium	1622.16mg	68%
Potassium	187.28mg	4%
Total Carbs	20.66g	7%
Sugars	2.11g	8%
Dietary Fiber	2.85g	11%
Protein	13.52g	27%
Vitamin C	12.1mg	20%
Vitamin A	0.3mg	10%
Iron	6.3mg	35%
Calcium	69.6mg	7%

Amount Per 100 g
Calories	296.54 Kcal (1242 kJ)
Calories from fat	213.45 Kcal
		% Daily Value*
Total Fat	23.72g	56%
Cholesterol	19.15mg	10%
Sodium	1050.83mg	68%
Potassium	121.32mg	4%
Total Carbs	13.38g	7%
Sugars	1.37g	8%
Dietary Fiber	1.84g	11%
Protein	8.76g	27%
Vitamin C	7.8mg	20%
Vitamin A	0.2mg	10%
Iron	4.1mg	35%
Calcium	45.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.