GMA: Crab Cakes
— -- Emeril Lagasse loves making his classic crab cakes with a roasted corn and tomato salad. You’ll love eating them even more.
The tomato season is at its height and many different varieties are overflowing in markets right now. Corn is also widely available and very inexpensive.
Ingredients for crab cakes:
2 tablespoons unsalted butter1 cup finely chopped yellow onions1/2cup finely chopped celery 1/4 cup seeded and finely chopped yellow bell pepperSaltCayenne 1 tablespoon chopped garlic1 pound lump crabmeat, picked over for shells and cartilage1/4cup chopped green onions, green parts only1/4 cup grated Parmigiano-Reggiano cheese2 tablespoons finely chopped parsley leaves1/4 cup mayonnaise1 1/2 cups dried, fine breadcrumbs1 cup vegetable oil1/4 cup bleached all-purpose flour3 tablespoons Emeril’s Essence: recipe below1 large egg 1 tablespoon water2 large Idaho potatoes, peeled and cut into shoestringsHorseradish Sauce for dipping (optional *recipe below)1 recipe Roasted Corn and Tomato Salad (below)
Ingredients and directions for Emeril’s Essence:
2 1/2 tbsp. sweet paprika2 tbsp. salt 2 tbsp. garlic powder1 tbsp. black pepper 1 tbsp. onion powder 1 tbsp. Cayenne1 tbsp. dried oregano1 tbsp. dried thyme
Mix all of the ingredients together and store in an airtight container. Can be stored for up to 3 months. Note: makes about 3/4 cup
Ingredients and directions for tomato salad:
1 cup roasted sweet corn 1/2 pint red tear drop tomatoes, stemmed, washed and sliced in half1/2 pint yellow tear drop tomatoes, stemmed, washed and sliced in half1/2 cup minced red onions 1 teaspoon minced jalapeno peppers 2 tablespoons chopped fresh parsley leaves1 tablespoon freshly squeezed lime juice1 tablespoon freshly squeezed lemon juiceSaltFreshly ground black pepper
Combine the corn, tomatoes, onions, jalepenos, parsley, lime juice and lemon juice. Mix well, season with salt and pepper. Serve cold or at room temperature.Yield: 3 cups
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