GMA Recipe: Classsic Crab Cakes with a Roasted Corn and Tomato Salad

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Classsic Crab Cakes with a Roasted Corn and Tomato Salad
From chef and author Emeril Lagasse

Emeril Lagasse loves making his classic crab cakes with a Roasted Corn and Tomato Salad and you'll love eating them even more.

Ingredients

2 tablespoons unsalted butter

1 cup finely chopped yellow onions

1/2 cup finely chopped celery

1/4 cup seeded and finely chopped yellow bell pepper

Salt

Cayenne

1 tablespoon chopped garlic

1 pound 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 tablespoons finely chopped parsley leaves

1/4 cup mayonnaise

1 1/2 cups dried, fine breadcrumbs

1 cup vegetable oil

1/4 cup bleached all-purpose flour

3 tablespoons Emeril's Essence

1 large egg

1 tablespoon water

2 large Idaho potatoes, peeled and cut into shoestrings

Horseradish Sauce for dipping (optional Below)

1 recipe Roasted Corn and Tomato Salad (below)

Directions

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 Emeril's 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

Roasted Corn and Tomato Salad
Ingredients

1 cup roasted sweet corn

1/2 pint red tear drop tomatoes, stemmed, washed and sliced in half

1/2 pint yellow tear drop tomatoes, stemmed, washed and sliced in half

1/2 cup minced red onions

1 teaspoon minced jalapeno peppers

2 tablespoons chopped fresh parsley leaves

1 tablespoon freshly squeezed lime juice

1 tablespoon freshly squeezed lemon juice

Salt

Freshly ground black pepper

Directions

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

Emeril's Fresh Horsradish Sauce
Ingredients

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

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