| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
Essnce03 |
2 |
servings |
INGREDIENTS
|
|
=== WILD MUSHROOM SAUCE === |
| 4 |
tb |
Butter |
| 3 |
c |
Wild mushrooms; sliced |
|
|
(shiitakes; oysters and chantrelles) |
| 3 |
tb |
Shallots |
| 1 |
ts |
Garlic |
| 1/4 |
c |
White wine |
| 3/4 |
c |
Cream |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== CRAB CAKES === |
| 2 |
tb |
Butter |
| 2 |
tb |
Diced red pepper |
| 2 |
tb |
Diced onion |
| 2 |
tb |
Diced celery |
| 2 |
ts |
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 |
tb |
Oil; for sauteing |
| 1 |
tb |
Chopped parsley; for garnish |
|
|
=== POACHED EGGS === |
| 4 |
|
Eggs |
| 1 |
tb |
Salt |
| 1 |
ts |
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:
“I bet you’re wondering where you are going to go to church tomorrow.”