EMERIL'S CRAB IMPERIAL
The title says it all! Updating 8/3/07-- I made this again and added 2 scallions, some yellow peppers and a tbsp of creole seasoning. It was a great addition to the original recipe.
Provided by chia2160
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF.
- In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt and white pepper.
- Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed.
- Divide the crabmeat among 4 shallow ramekins.
- Sprinkle 1 tablespoon each breadcrumbs and cheese on top of each and bake until warmed through and browned on top, about 12-15 minutes.
- Sauté the pea shoots in oil for 1-2 minutes,season with salt, remove. Serve alongside the crab.
Nutrition Facts : Calories 101.3, Fat 9.5, SaturatedFat 1.4, Cholesterol 48, Sodium 583.6, Carbohydrate 2.6, Fiber 0.3, Sugar 0.6, Protein 2.4
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS (EMERIL)
This gem of an Emeril recipe is one that will not leave you feeling wiped out. It really is easy but it does take a bit more work than usual. This is definitely a "day off from work" or weekend recipe. IT'S YUMMY!!!! My note for this one is make certain you get jumbo lump crabmeat -- none of that stuff with crab claw meat and tons of shells. Get good quality crabmeat. If you live in an area where crabmeat isn't readily accessible, there are places where you can order it and have it shipped fresh to your door. Also, remember to NEVER wash mushrooms. Just dust them off with a clean cloth. The reason for this is that mushrooms take in water like a sponge. You'll end up with gooey mushrooms if you wash them in water. A damp towel will do you just fine. Cook up this luscious Emeril dish. Enjoy!
Provided by Adrienne in Reister
Categories Crab
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin.
- Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes.
- Remove from the oven and cool for 10 minutes.
- Set a 1-quart saucepan over medium heat and add the butter to the pan.
- Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes.
- Sprinkle the flour into the pan and stir to form a roux.
- Continue to cook the roux for 2 to 3 minutes before adding the milk.
- Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white
- pepper and the nutmeg.
- Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese.
- Combine the bread crumbs with the remaining tablespoon of olive oil.
- Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom.
- Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
Nutrition Facts : Calories 326.5, Fat 21.8, SaturatedFat 8.1, Cholesterol 74.3, Sodium 1018.3, Carbohydrate 13.4, Fiber 1.7, Sugar 5.3, Protein 20.3
More about "emerils crab cakes food"
CRAB CAKES | EMERILS.COM
From emerils.com
CRAB CAKES RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
Cuisine AmericanCategory AppetizerServings 10Total Time 55 mins
EMERILS PAN FRIED SPICY CRAB CAKES RECIPE - FOOD NEWS
From foodnewsnews.com
EMERIL AIRFRYER CRAB CAKES - YOUTUBE
From youtube.com
CRAB CAKES RECIPE EMERIL | DEPORECIPE.CO
From deporecipe.co
EMERIL'S CRAB CAKES WITH SAUCE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
EMERIL’S CRAB CAKES – RECIPES NETWORK
From recipenet.org
EMERIL'S CRAB CAKES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EMERIL'S CRAB CAKES WITH AVOCADO EMULSION - SPICY FOODIE
From spiciefoodie.blogspot.com
FANTASTIC SEAFOOD - EMERIL'S NEW ORLEANS FISH HOUSE, LAS ...
From tripadvisor.ca
EMERIL’S CRAB CAKES | KATIE STEW | DINNER RECIPES, CRAB ...
From pinterest.co.uk
WATCH RECREATING EMERIL LAGASSE'S CRABCAKES FROM TASTE ...
From bonappetit.com
RECREATING EMERIL LAGASSE’S CRABCAKES FROM TASTE | REVERSE ...
From toastfried.com
CRAB CAKES RECIPE EMERIL LAGASSE | DEPORECIPE.CO
From deporecipe.co
HOW TO MAKE CHEF EMERIL LAGASSE'S FAMOUS CRAB CAKE
From youtube.com
HOME - EMERIL'S RESTAURANTS
From emerilsrestaurants.com
STARTERS
From emerilsrestaurants.com
CRABCAKES WITH REMOULADE SAUCE RECIPE | EMERIL LAGASSE ...
From cookingchanneltv.com
EMERIL'S CRAB IMPERIAL RECIPE - FOOD.COM | RECIPE | CRAB ...
From pinterest.com
CONSISTENTLY GOOD - EMERIL'S COASTAL, MIRAMAR BEACH ...
From tripadvisor.com.sg
EXCELLENT FOOD - EMERIL'S COASTAL, MIRAMAR BEACH TRAVELLER ...
From tripadvisor.com.sg
EMERIL'S CRAB IMPERIAL RECIPE - FOOD.COM | RECIPE | CRAB ...
From pinterest.com
EMERIL'S, CLASSIC LOUISIANA CRAB CAKES NUTRITION FACTS ...
From eatthismuch.com
EMERIL'S CRAB CAKES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PORK BELLY HEAVEN - EMERIL'S COASTAL, MIRAMAR BEACH ...
From tripadvisor.ca
EMERIL'S CRAB CAKES | EMERILS.COM
From emerils.com
CRAB CAKE FACTORY MENU - THERESCIPES.INFO
From therecipes.info
EMERIL'S CRAB BOIL - COOK UP SOME FRESH, FLAVOURFUL CRAB ...
From foodnetwork.co.uk
EMERIL'S CRAB CAKES RECIPE
From crecipe.com
EMERIL'S CRAB CAKES RECIPE
From crecipe.com
EMERIL'S CRAB CAKES - THERESCIPES.INFO
From therecipes.info
EMERIL’S CRAB CAKES WITH AVOCADO EMULSION – RECIPE REVIEW ...
From spiciefoodie.com
EMERIL'S CRAB FEST | EMERIL LIVE | FOOD NETWORK
From foodnetwork.com
CRAB CAKES (EMERIL) RECIPE
From bakerrecipes.com
EMERILS-CRAB-CAKES-RECIPE-EMERIL-LAGASSE-FOOD-NETWORK6939
From delipair.com
CRAB CAKES EMERIL RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE: EMERIL'S CRAB CAKES - RECIPELINK.COM
From recipelink.com
EMERIL’S DELMONICO CRAB CAKES WITH MUSTARD CRèME FRAICHE ...
From louisiana.kitchenandculture.com
EMERILS AIR FRYER RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WASTE OF MONEY - EMERIL'S COASTAL, MIRAMAR BEACH TRAVELLER ...
From tripadvisor.com.my
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love