Louisiana Crab Cakes with Corn Relish - olive oil

Method

• Heat the olive oil in a large, heavy skillet over medium-high heat.
• Add the onions, celery, and bell peppers, and cook, stirring, until soft, about 3 minutes.
• Remove from the heat and let cool.
• Combine the mayonnaise, a little at a time, with the cooked vegetables, 1/2 cup plus 2 tablespoons of the bread crumbs, and 1 tablespoon of the Essence in a large bowl, and mix well.
• Gently fold in the crabmeat.
• Combine the flour with 1 1/2 teaspoons of the Essence in a shallow bowl and mix well.
• Combine the remaining 1 cup of bread crumbs with the remaining 1 1/2 teaspoons of Essence in another bowl.
• Whisk 1 egg with the milk in another bowl.
• Using your hands, form mini cakes with the crabmeat mixture, packing gently but firmly.
• Dredge each crab cake in the flour mixture, then in the egg wash, then the bread crumb mixture, shaking to remove any excess breading.
• Heat 1/2 cup of vegetable oil in a large, heavy skillet over medium heat.
• Pan-fry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side.
• Drain on paper towels.
• To serve, arrange the crab cakes on a platter and top each with a spoonful of the relish.
• Serve hot.
• 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
• Combine all ingredients thoroughly.
• Yield: 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• 1 large egg
• 1 tablespoon Creole mustard, or other whole grain mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Louisiana-style hot pepper sauce, such as Crystal hot sauce
• 1 tablespoon Essence, recipe follows
• 1 cup vegetable oil
• To make the mayonnaise, combine 1 egg, the Creole mustard, Worcestershire, hot sauce, and 1 tablespoon of the Essence in a food processor or blender.
• Process on high speed for 15 seconds.
• With the machine running, add 1 cup of the vegetable oil in a steady stream through the feed tube and process until it thickens.
• 4 teaspoons olive oil
• 1 1/2 cups corn kernels
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1/2 cup chopped seeded tomatoes
• 3 tablespoons minced red onions
• 2 tablespoons chopped fresh parsley leaves
• 1 1/2 teaspoons white wine vinegar
• In a medium skillet, heat 1 teaspoon of the oil over medium-high heat.
• Add the corn and cook, stirring until starting to caramelize, about 4 minutes.
• Add the garlic, 1/4 teaspoon of the salt, and the cayenne and cook, stirring, until fragrant and the corn is caramelized, about 1 minute.
• Remove from the heat and let cool slightly.
• In a bowl, combine the corn and the remaining ingredients.
• Adjust the seasoning, to taste.
• Serve warm or at room temperature.
• Yield: about 1 1/2 cups