Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet

Name: Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet Corn Maque Choux and Tomato Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound jumbo lump crabmeat; 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 Essence, plus more to taste, recipe follows; 1/4 cup mayonnaise, preferably homemade; 1 teaspoon fresh lemon juice; 1 1/2 teaspoons chopped flat-leaf parsley; 1/4 cup panko, plus 1 1/2 cups*; Salt; 1/2 cup vegetable oil, plus more if needed; 1 recipe Sweet Corn Maque Choux, recipe follows; 1 recipe Tomato Jam, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 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 Essence

Servings: persons

1 pound jumbo lump crabmeat
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 Essence, plus more to taste, recipe follows
1/4 cup mayonnaise, preferably homemade
1 teaspoon fresh lemon juice
1 1/2 teaspoons chopped flat-leaf parsley
1/4 cup panko, plus 1 1/2 cups*
Salt
1/2 cup vegetable oil, plus more if needed
1 recipe Sweet Corn Maque Choux, recipe follows
1 recipe Tomato Jam, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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 Essence
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
1/2 cup whole milk
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

1
["Carefully pick through the crabmeat, 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 crabmeat, 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 half of 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 remaining oil and cook the remaining crab cakes.", "Gently transfer to serving plates and serve with the Sweet Corn Maque Choux and a dollop of the Tomato Jam.", "* Panko are Japanese breadcrumbs and are available in most gourmet shops and Asian markets", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

846

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 41 ingredients. The key ingredients include: 1 pound jumbo lump crabmeat, 1 tablespoon unsalted butter, 2 tablespoons finely chopped red bell pepper, 2 tablespoons finely chopped yellow onion, and more.

Yes, Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet Corn Maque Choux and Tomato Jam falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet Corn Maque Choux and Tomato Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions