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Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet Corn Maque Choux and Tomato Jam Recipe

Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet Corn Maque Choux and Tomato Jam Recipe

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Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet Corn Maque Choux and Tomato Jam

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Ingredients:

Serving

1 lb jumbo lump crabmeat
1 tbsp unsalted butter
2 tbsp finely chopped red bell pepper
2 tbsp finely chopped yellow onion
2 tbsp finely chopped celery
1/2 tsp essence , plus more to taste, recipe follows
1/4 cup mayonnaise, preferably homemade
1 tsp fresh lemon juice
1 1/2 tsp chopped flat-leaf parsley
1/4 cup panko , plus 1 1/2 cups
salt
1/2 cup vegetable oil , plus more if needed
1 recipe sweet corn maque choux, recipe follows
1 recipe tomato jam , 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 oregano
1 tbsp dried thyme
1 tsp olive oil
2 tsp 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 tsp minced garlic
1 tsp essence
1/2 tsp salt
1/8 tsp cayenne pepper
1/2 cup heavy cream
1/2 cup whole milk
1 cup peeled, seeded and chopped tomatoes
1/2 cup rice wine vinegar
2 tbsp sugar
1 tbsp light corn syrup
1 tbsp honey
1 clove garlic , smashed
1 pinch cayenne pepper

Directions:

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.
* Panko are Japanese breadcrumbs and are available in most gourmet shops and Asian markets
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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:
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
Tomato Jam:
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.
Yield: 1/2 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	387.14 Kcal (1621 kJ)
Calories from fat	247.2 Kcal
		% Daily Value*
Total Fat	27.47g	42%
Cholesterol	19.83mg	7%
Sodium	1986.08mg	83%
Potassium	338.12mg	7%
Total Carbs	23.42g	8%
Sugars	11.05g	44%
Dietary Fiber	3.17g	13%
Protein	14.8g	30%
Vitamin C	14.8mg	25%
Vitamin A	0.3mg	8%
Iron	4.6mg	26%
Calcium	62.3mg	6%

Amount Per 100 g
Calories	170.27 Kcal (713 kJ)
Calories from fat	108.72 Kcal
		% Daily Value*
Total Fat	12.08g	42%
Cholesterol	8.72mg	7%
Sodium	873.5mg	83%
Potassium	148.71mg	7%
Total Carbs	10.3g	8%
Sugars	4.86g	44%
Dietary Fiber	1.39g	13%
Protein	6.51g	30%
Vitamin C	6.5mg	25%
Vitamin A	0.1mg	8%
Iron	2mg	26%
Calcium	27.4mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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