| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Essnce03 | 2 | Servings | |
INGREDIENTS
| === WILD MUSHROOM SAUCE === | ||
| 4 | T | Butter |
| 3 | c | Wild mushrooms, sliced |
| shiitakes oysters and | ||
| chantrelles | ||
| 3 | T | Shallots |
| 1 | t | Garlic |
| 1/4 | c | White wine |
| 3/4 | c | Cream |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === CRAB CAKES === | ||
| 2 | T | Butter |
| 2 | T | Diced red pepper |
| 2 | T | Diced onion |
| 2 | T | Diced celery |
| 2 | t | Bayou Blast, see * Note |
| 1 | c | Crabmeat, picked over |
| For shells and cartilage | ||
| 1 | Egg | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/4 | c | Flour |
| 2 | T | Oil, for sauteing |
| 1 | T | Chopped parsley, for garnish |
| === POACHED EGGS === | ||
| 4 | Eggs | |
| 1 | T | Salt |
| 1 | t | White vinegar |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Mushroom sauce: In a medium saucepan
heat 2 tablespoons of butter. Add mushrooms and shallots and saute for
3 minutes. Add garlic and wine. Boil until reduced by half. Add cream
and 1/4 cup water, bring to a boil and reduce for 3 minutes. Using an
immersion blender, add remaining butter and pulse 5 times. Sauce
should not be smooth. Season with salt and pepper. Set aside in a warm
place. Preheat oven to 375 degrees. Crab cakes: Heat butter in a small
saute pan. When it begins to foam, add diced vegetables, season with 1
teaspoon Bayou Blast and cook for 2 minutes. Transfer to a small bowl.
Add crabmeat and egg. Season to taste with salt and pepper. Season
flour with remaining Creole seasoning. Roll each cake in flour,
shaking off excess. Heat oil in a saute pan. When it ripples, add crab
cakes and cook until golden on bottom side. Flip and transfer pan to
oven to finish cooking while you poach eggs. Poached eggs: Add vinegar
and salt to a large pot of boiling water. Reduce heat to simmering,
and begin stirring water clockwise. Crack eggs, one at a time, into
water. They will take instant form. Cook for 3 minutes. Remove
carefully with a slotted spoon. Pat dry with paper towels. To
assemble: Remove crab cakes from oven and place two on each dinner
plate. Top each cake with an egg. Spoon a generous portion of mushroom
sauce over and garnish with parsley. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2153 broadcast 05-08-1997) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-08-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 897
Calories From Fat: 704
Total Fat: 79.7g
Cholesterol: 678.9mg
Sodium: 4035mg
Potassium: 421.5mg
Carbohydrates: 21.8g
Fiber: 1.6g
Sugar: 3.2g
Protein: 20.4g