| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Emlive01 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Homemade mayonnaise |
| 2 |
ts |
Dijon mustard |
|
|
Juice of one lemon |
| 1/2 |
c |
Minced onions |
| 1 |
tb |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 1/4 |
c |
Pressed capers |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped chervil |
| 1 |
tb |
Chopped tarragon |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
lb |
Lump crab meat; picked over |
| 2 |
lb |
Whole celery root; peeled, and cut |
|
|
Into 2" by 1" batons; blanched |
| 1 |
c |
Flour |
|
|
Emeril's Essence; see * Note |
| 1 |
|
Egg; beaten |
| 1 |
c |
Bread crumbs |
| 2 |
c |
Chiffonade of assorted baby greens |
| 2 |
oz |
Parmigiano-Reggiano cheese; grated |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
Preheat the fryer. In a mixing bowl, combine the mayonnaise, mustard,
lemon juice, onions, shallots, garlic, capers, parsley. chervil, and
tarragon. Mix until fully incorporated. Season with salt and pepper.
Combine the crab meat and ravigote together and chill. Season the
celery root with salt and pepper. Season both the flour and bread
crumbs with Emeril's Essence. Lightly toss the celery root in the
flour. Dip into the egg mixture, letting the excess drip off. Dredge
the celery root in the bread crumbs, coating each side completely.
Fry the fries until golden brown about 3 to 4 minutes, stirring
occasionally for overall browning. Remove from the fryer and drain on
a paper towels. Season the fries with Essence. To assemble, cover the
bottom of each plate with the greens. Spoon the ravigote in the
center of each plate. Arrange the celery root fries around the
ravigote. Garnish with the grated cheese. This recipe yields 4
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B22 broadcast 03-19-1998) 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
03-19-1998
Recipe by: Emeril Lagasse
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