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Read my review of this recipe.

Ingredients:

Crab Cakes:

• 1 pound jumbo lump crab meat
• 1 tablespoon unsalted butter
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped yellow onion
• 2 tablespoons finely chopped celery
• 1/2 teaspoon Emeril’s Essence, plus more to taste
• 1/4 cup mayonnaise
• Juice from 1 lemon
• 1 1/2 teaspoons chopped flat-leaf parsley
• 1/4 cup panko, plus 1 1/2 cups*
• Salt
• Vegetable oil, for frying

Corn Maque Choux:

• 1 teaspoon olive oil
• 2 teaspoons unsalted butter
• 1/2 cup small-diced onion
• 1/4 cup small-diced red bell pepper
• 1/4 cup small-diced celery
• 2 cups sweet yellow corn
• 1 teaspoon minced garlic
• 1 teaspoon Emeril’s Essence
• 1/2 teaspoon salt
• 1 cup milk or cream

Tomato Jam:

• 1 cup peeled, seeded and chopped tomatoes
• 1/2 cup rice wine vinegar
• 2 tablespoons sugar
• 1 tablespoon light corn syrup
• 1 tablespoon honey
• 1 clove garlic, smashed
• 1 pinch cayenne pepper

Directions:

Crab Cakes:

Carefully pick through the crab meat, discarding any shells or cartilage. Try to retain as many lumps as possible. Transfer to a mixing bowl and refrigerate while you prepare the remaining ingredients.

In a medium skillet melt the butter and cook the red bell pepper, onion, and celery until softened and translucent, about 4 minutes. Season with 1/2 teaspoon of Essence and set aside to cool.

When the vegetables have cooled, add them to the crab meat, along with mayonnaise, lemon juice, parsley, and 1/4 cup of the panko. Mix gently but thoroughly to combine. Add salt, to taste. Divide the crab cake mixture into 8 equal portions and, using your hands, form into cakes about 2 1/2 to 3-inches in diameter. Dredge the crab cakes in the remaining panko until cakes are completely coated on all sides.

In a medium skillet heat the vegetable oil over medium heat until hot but not smoking and add as many crab cakes as will fit comfortably, usually 3 to 4. Cook until golden brown on both sides and warmed through, 2 to 3 minutes per side. Transfer to paper towels to drain briefly while you add the more oil and cook the remaining crab cakes.

Corn Maque Choux:

Heat a 10-inch saute pan over medium heat. Add the olive oil and butter to the pan and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes. Add the corn, garlic, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Add the milk to the pan and reduce the heat to low. Continue to cook the corn until tender and most of the milk has reduced and the maque choux is creamy, 3 to 4 minutes.

Tomato Jam:

Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, 20 to 25minutes. Remove the pan from the heat and allow to cool to room temperature before serving.

To Serve:

Gently transfer the cram cakes to serving plates and serve with the Corn Maque Choux and a dollop of the Tomato Jam.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Emeril Lagasse.