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

Directions for crab cakes:

1.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.

2.In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mayonnaise, the cooled vegetables and 3/4 cups of the breadcrumbs. 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 breadcrumbs and 1 teaspoon of the Emerils’ essence.

3.Heat the remaining cup of 1 cup of oil to 360 degrees 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 breadcrumbs, 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.

4.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 of Emeril’s essence seasoning.

5.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.Yield: 10 cakes

*If you want to try fresh horsradish sauce try Emeril’s recipe:3/4 cup freshly grated horseradish or bottled, if not prepared with cream 3 tablespoons minced shallots 2 teaspoons minced garlic 2 teaspoons Dijon mustard 1 1/2 cups heavy cream Salt and white pepper

In a saucepan, combine the horseradish, shallots, garlic, mustard and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm. Yield: about 2 cups

Emeril Lagasse c. 2000