The Crab Cake Guy

Louisiana Crab Cakes with Corn Relish
courtesy chef Emeril Lagasse, Emeril Live

Ingredients
1 tablespoon olive oil
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped red bell peppers
Mayonnaise, recipe follows
1 1/2 cups plus 2 tablespoons dried fine bread crumbs
2 tablespoons Essence, recipe follows
1 pound jumbo lump crabmeat, picked for shells and cartilage
1/2 cup all-purpose flour
1 egg
1/2 cup whole milk
1/2 cup vegetable oil

Directions

1. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onions, celery, and bell peppers, and cook, stirring, until soft, about 3 minutes. Remove from the heat and let cool.

2. Combine the mayonnaise, a little at a time, with the cooked vegetables, 1/2 cup plus 2 tablespoons of the bread crumbs, and 1 tablespoon of the Essence in a large bowl, and mix well. Gently fold in the crabmeat.

3. Combine the flour with 1 1/2 teaspoons of the Essence in a shallow bowl and mix well. Combine the remaining 1 cup of bread crumbs with the remaining 1 1/2 teaspoons of Essence in another bowl. Whisk 1 egg with the milk in another bowl.

4. Using your hands, form mini cakes with the crabmeat mixture, packing gently but firmly. Dredge each crab cake in the flour mixture, then in the egg wash, then the bread crumb mixture, shaking to remove any excess breading.

5. Heat 1/2 cup of vegetable oil in a large, heavy skillet over medium heat. Pan-fry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side. Drain on paper towels.

6. To serve, arrange the crab cakes on a platter and top each with a spoonful of the relish. Serve hot.

Corn Relish
4 teaspoons olive oil
1 1/2 cups corn kernels
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 cup chopped seeded tomatoes
3 tablespoons minced red onions
2 tablespoons chopped fresh parsley leaves
1 1/2 teaspoons white wine vinegar

Directions

1. In a medium skillet, heat 1 teaspoon of the oil over medium-high heat.

2. Add the corn and cook, stirring until starting to caramelize, about 4 minutes.

3. Add the garlic, 1/4 teaspoon of the salt, and the cayenne and cook, stirring, until fragrant and the corn is caramelized, about 1 minute.

4. Remove from the heat and let cool slightly.

5. In a bowl, combine the corn and the remaining ingredients.

6. Adjust the seasoning, to taste. Serve warm or at room temperature.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau