EMERIL'S GULFCOAST FISHHOUSE CRAB CAKES WITH SWEET CORN MAQUE CHOUX AND TOMATO JAM RECIPE - (5/5)
Provided by smoker
Number Of Ingredients 35
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.
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Deejay fresh kenya
[email protected]These crab cakes were easy to make and turned out great! I used fresh crab meat and the flavor was amazing. The corn maque choux and tomato jam were also delicious. I served them with a side of roasted vegetables and it was a perfect meal.
Arbaz tanha
[email protected]I love this recipe! The crab cakes are always a hit with my family and friends. The corn maque choux and tomato jam are also delicious. I highly recommend this recipe.
Alee Jee
[email protected]The crab cakes were good, but not great. The flavor was a bit bland and the texture was a bit dry. The corn maque choux and tomato jam were also just okay. I would not recommend this recipe.
Brissa Hernandez
[email protected]These crab cakes were delicious! I loved the combination of flavors and textures. The corn maque choux and tomato jam were also very good. I will definitely be making this recipe again.
Aistis Petr
[email protected]I was disappointed with these crab cakes. The flavor was bland and the texture was dry. The corn maque choux and tomato jam were also not very flavorful. I would not recommend this recipe.
Lyds Alderton
[email protected]These crab cakes were amazing! The flavor was incredible and the texture was perfect. The corn maque choux and tomato jam were also delicious. I highly recommend this recipe.
Murad Taluckdar
[email protected]The crab cakes were a bit too salty for me, but the corn maque choux and tomato jam were delicious. I would definitely make this recipe again, but I would use less salt next time.
Mayra G
[email protected]These crab cakes were easy to make and turned out great! I used fresh crab meat and the flavor was amazing. The corn maque choux and tomato jam were also delicious. I served them with a side of roasted vegetables and it was a perfect meal.
Rebecca H
[email protected]I'm not a huge fan of crab cakes, but these were really good. The crab was fresh and flavorful, and the corn maque choux and tomato jam added a nice touch of sweetness and acidity. I'll definitely be making these again.
carol andrescavage
[email protected]These crab cakes were a hit at my dinner party! Everyone raved about how flavorful and moist they were. The sweet corn maque choux and tomato jam were also delicious and complemented the crab cakes perfectly. I will definitely be making this recipe a