Ingredients Jump to Instructions ↓

  1. 1/2 pound baking potatoes , like russets, peeled and cut into 1-inch wedges

  2. 1 1/4 teaspoons salt

  3. 1/4 cup heavy cream

  4. 1 tablespoon unsalted butter

  5. 2 tablespoons olive oil

  6. 1/2 cup finely chopped yellow onions

  7. 1/4 cup small diced red bell peppers

  8. 1/4 cup small diced yellow bell peppers

  9. 1 tablespoon chopped garlic

  10. 1 pound lump crabmeat, cleaned and picked for cartilage

  11. 1/2 cup chopped green onions

  12. 1/4 cup grated Parmesan Reggiano

  13. 2 tablespoons finely chopped parsley

  14. 3 tablespoons Creole mustard

  15. 2 tablespoons fresh lemon juice

  16. 5 teaspoons Essence, recipe follows

  17. 3/4 cup bread crumbs

  18. 1/4 cup all-purpose flour

  19. 1 large egg

  20. 1 tablespoon water

  21. Sour Cream Remoulade Sauce, recipe follows

  22. 2 1/2 tablespoons paprika

  23. 2 tablespoons salt

  24. 2 tablespoons garlic powder

  25. 1 tablespoon black pepper

  26. 1 tablespoon onion powder

  27. 1 tablespoon cayenne pepper

  28. 1 tablespoon dried leaf oregano

  29. 1 tablespoon dried thyme

  30. 1 cup mayonnaise

  31. 1/2 cup sour cream

  32. 1 tablespoon parsley, chopped

  33. 1 tablespoon chervil , chopped

  34. 1 tablespoon thyme, chopped

  35. 1 tablespoon lemon juice

  36. Salt

  37. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a small, heavy saucepan , place the potatoes, 1/2 teaspoon of the salt and enough water to cover by 1 inch. Bring to a boil. Reduce the heat to medium-low and simmer and until the potatoes are fork tender, about 15 minutes. Remove from the heat and drain in a colander .

  2. Return the potatoes to the saucepan. Add the cream, butter and the remaining 1/4 teaspoon salt. With the heat on medium-low, mash until well blended, about 2 minutes. Remove from the heat and let cool.

  3. In a medium saute pan heat the olive oil over medium-high heat. Add the onions and peppers, and saute until soft, about 3 minutes. Add the garlic and saute for 1 minute. Remove the pan from the heat and let cool.

  4. In a bowl, combine the mashed potatoes, cooked vegetables, crab meat, green onions , grated cheese, parsley , Creole mustard , 2 tablespoons lemon juice, 2 teaspoons Essence, and remaining 1/2 teaspoon salt. Mix to incorporate.

  5. In a shallow bowl, season the flour with 1 teaspoon of the Essence. In another bowl, whisk the remaining egg with the water. In a third bowl, combine the bread crumbs and 1 teaspoon of the Essence.

  6. Divide the crab-potato mixture into 1/3-cup portions, and form into patties about 1-inch thick. Dredge both sides of each cake in the seasoned flour, dip in the egg wash , letting the excess drip off, then dredge in the seasoned bread crumbs , covering both sides completely. Set aside on a baking sheet to bread the remaining mixture.

  7. In a large, heavy skillet, heat 2 tablespoons olive oil over high heat. Carefully add the cakes to the pan being careful not to overcrowd, and cook until golden brown, 3 to 4 minutes per side. Remove the cakes from the pan and drain on a paper-lined plate. Season the cakes with the remaining teaspoon of Essence and serve immediately with Remoulade sauce.

  8. Combine all ingredients thoroughly and store in an airtight jar or container.

  9. Yield: about 2/3 cup Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

  10. Mix all ingredients together and season with salt and pepper.

  11. Yield: about 1 1/2 cups


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