Black Bean Cakes with Sauteed Rock Shrimp and Mole Sauce (Emeril Lagasse) Recipe

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Black Bean Cakes with Sauteed Rock Shrimp and Mole Sauce (Emeril Lagasse)
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  1. In a saucepan, over medium heat, add a tablespoon of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Stir in 1 tablespoon of the garlic, jalapenos, and black beans. Continue to saute for 1 minute. Add the water and bay leaf. Bring the liquid to a boil. Reduce the heat to medium low and cook until the beans are tender, about 1 1/2 to 2 hours.
  2. Remove from the heat and cool completely and strain. In a food processor, fitted with a metal blade, puree 3/4 of the mixture until smooth. Add water if it becomes thick. Season with salt and pepper. Remove from the processor and turn into a mixing bowl. Stir the remaining beans into the pureed beans. Season the flour, egg wash and bread crumbs with Essence.
  3. Divide the mixture into eighths and form into individual rounds, about 1-inch thick. Dredge each cake in the seasoned flour. Dip each cake into the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating completely. In a large saute pan, over medium heat, add the vegetable oil. When the oil is hot, but not smoking, pan fry until crispy, about 3 to 4 minutes on each side.
  4. In another saute pan, over medium heat, add the remaining 2 tablespoons of olive oil. Add the red onions and corn. Season with salt and pepper. Saute for 4 minutes. Season the shrimp with salt and pepper. Add the shrimp to the vegetables. Continue to saute for 2 minutes. Add the tomatoes and remaining teaspoon of garlic. Continue to saute for 2 minutes. Stir in 1/4 cup of the Mole Sauce. Remove from the heat and add the cilantro.
  5. Remove the cakes from the pan and drain on paper towels. To serve, spoon the sauce in the center of each plate. Place 2 cakes in the center of each plate. Spoon the shrimp mixture over the cakes. Garnish with parsley.
  6. Essence (Emeril's Creole Seasoning):
  7. Combine all ingredients thoroughly and store in an airtight jar or container.
  8. Yield: about 2/3 cup
  9. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  10. Red Mole Sauce:
  11. Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds. Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color.
  12. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes. Put the tomatoes into a blender jar and blend briefly.
  13. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown.
  14. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add the oregano, cloves and allspice and blend until smooth, adding a little more of the water in which the chiles were soaking if necessary.
  15. Add more lard to the pan and heat; add the onion and garlic and fry until translucent. Add the cinnamon pieces and fry until the onions and garlic are lightly browned. Transfer with a slotted spoon to the blender jar.
  16. Add the plantain and bread to the pan and fry over low heat until a deep golden color; transfer to the blender jar.
  17. Adding more chile water if necessary, blend until you have a smooth puree.
  18. Gradually add the soaked chiles with more water as necessary and blend until smooth.
  19. When all the chiles have been blended, dip a spoon into the bottom of the blender jar and take out a sample of the sauce to see if the rather tough chile skins have been blended sufficiently. If not, add a little more water, stir well, and then blend for a few seconds more.
  20. Heat the remaining lard in a heavy pan or saute pan, add the blended sauce and chocolate, and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 15 minutes. The sauce should be fairly thick and lightly cover the back of a wooden spoon.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2277.02 Kcal (9533 kJ)
Calories from fat 1022.01 Kcal
% Daily Value*
Total Fat 113.56g 175%
Cholesterol 234.59mg 78%
Sodium 6631.29mg 276%
Potassium 3461.31mg 74%
Total Carbs 244.2g 81%
Sugars 22.33g 89%
Dietary Fiber 46.15g 185%
Protein 76.41g 153%
Vitamin C 26.3mg 44%
Vitamin A 0.1mg 4%
Iron 24.2mg 135%
Calcium 959.8mg 96%
Amount Per 100 g
Calories 207.65 Kcal (869 kJ)
Calories from fat 93.2 Kcal
% Daily Value*
Total Fat 10.36g 175%
Cholesterol 21.39mg 78%
Sodium 604.72mg 276%
Potassium 315.64mg 74%
Total Carbs 22.27g 81%
Sugars 2.04g 89%
Dietary Fiber 4.21g 185%
Protein 6.97g 153%
Vitamin C 2.4mg 44%
Iron 2.2mg 135%
Calcium 87.5mg 96%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 54.2
  • 59

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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