>> Friday, June 4, 2010
Today I am doing another recipe review that is an amazing mouth watering recipe belonging to a world famous Chef, Emeril Lagasse. Emeril is a celebrity chef in the US with a TV show, many books, restaurants around the US and has merchandise collection for sale. He is know for his Cajun,Creole and Portuguese cuisine. If you are not familiar with him you should really check him out, he is an amazing Chef. We have actually used this recipe a couple of times and both times it has resulted with heavenly results. Crab cakes are a popular American dish with unique recipes from the different American coastal crabbing industries. Crab cakes are not only popular in those areas, they are also to be found in an assortment of restaurants in the US. My husband and I searched and looked at several different recipes from different regions, but this is the one that appealed most to the both of us.
The recipe calls for fresh crab meat picked over from the shells and cartilage. Being that we are currently living in a land-locked country we won't be finding fresh crabs anytime soon. I have never seen fresh crab (nor Lobster) for sale at any of the local stores. Luckily we have found canned crab meat and have used it as a substitute. One time we were very lucky to have found canned Grade-A Russian king crab meat, which was just perfect and at a bargain price. This last time we weren't so lucky, we could only find Thai crab meat that was lower grade and smaller shredded pieces, but nonetheless worked just fine.
The only thing I changed from the recipe is that I allowed the crab meat to sit overnight before adding the breadcrumbs and frying. I'm glad I did this because it really allowed the crab meat to pick up the flavors from the spices. It is your choice if you want to do as I did or just follow the recipe as is.
One of the suggested sides to serve these heavenly crab cakes is Emeril's Cilantro-Avocado Emulsion. That is the creamy green sauce you see in my photos. The emulsion was so creamy, tangy and a bit spicy which went perfect with the crab cakes. I think that the flavors added or helped bring out the taste of the crab even more. Plus it gave the meal a fresh and light feeling to the fried cake. Which for me is a big plus since I'm not such a big fan of fried foods because of the greasy after taste left behind, the emulsion really took that away.
The crab cakes were light with and crispy on the outside. The inside felt soft with a burst of flavors, there were just simply scrumptious. The recipe was one of the best crab cakes ever! A Five Star rating all the way. Even though it was a bit time consuming it was well worth every second. This is a recipe that I would really suggest for a dinner party as a main dish or made into small pieces as an appetizer.
Here is the recipe for Emeril's Crispy Louisiana Crab Cakes with Cilantro-Avocado Emulsion.