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Crispy Crabmeat Ravioli with a Sweet Corn Maque Choux (Emeril Lagasse) Recipe

Crispy Crabmeat Ravioli with a Sweet Corn Maque Choux (Emeril Lagasse) Recipe

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Crispy Crabmeat Ravioli with a Sweet Corn Maque Choux (Emeril Lagasse)

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Ingredients:

Serving

2/3 cup lump crabmeat , picked over to remove cartilage and shells
1 tsp white truffle oil
2 tsp chopped parsley
1 tsp chopped tarragon
1 1/2 tsp salt
1/8 tsp white pepper
24 wonton wrappers
2 1/2 cups canola or vegetable oil, for frying
emeril's essence , recipe follows
2 tbsp unsalted butter
3 1/2 cups corn, or 4 fresh ears , kernels removed
1/2 cup finely chopped yellow onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 1/2 tsp minced garlic
1 cup heavy cream
salt and freshly ground black pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Crabmeat Ravioli:
In a mixing bowl combine the lump crabmeat, truffle oil, parsley, tarragon, 1/2-teaspoon salt and white pepper. Refrigerate until ready to assemble the ravioli.
Spread 12 wonton wrappers on a flat work surface. In the center of each wrapper, place approximately 1 tablespoon of crabmeat filling. Wet the edges of the wrappers with water and top with the remaining 12 wrappers, gently pressing from the center out to expel any air, and sealing the edges with your fingers.
In a heavy 2-gallon stockpot heat the oil over medium-high heat. Carefully slip the ravioli into the hot oil in batches and fry until golden brown on each side, turning with a slotted spoon, about 1 1/2 minutes total cooking time. Remove the ravioli to a paper towel covered plate to drain and sprinkle lightly with Essence to taste.
Serve 3 ravioli per person on a bed of Sweet Corn Maque Choux
Sweet Corn Maque Choux:
In a large skillet, heat the butter over medium high heat. Add the corn, onion, green and red bell peppers, and remaining teaspoon salt to the pan, and saute until soft, about 3 to 4 minutes. Add the garlic to the pan and cook for 2 minutes, stirring constantly to prevent sticking. Add the heavy cream and reduce until the mixture coats the back of a spoon. Season with salt and freshly ground black pepper to taste.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1731.76 Kcal (7251 kJ)
Calories from fat	1432.71 Kcal
		% Daily Value*
Total Fat	159.19g	245%
Cholesterol	60.69mg	20%
Sodium	4678.42mg	195%
Potassium	718.33mg	15%
Total Carbs	67.31g	22%
Sugars	5.78g	23%
Dietary Fiber	9.13g	37%
Protein	19.72g	39%
Vitamin C	36.7mg	61%
Vitamin A	0.8mg	26%
Iron	15.6mg	87%
Calcium	111.9mg	11%

Amount Per 100 g
Calories	371.73 Kcal (1556 kJ)
Calories from fat	307.53 Kcal
		% Daily Value*
Total Fat	34.17g	245%
Cholesterol	13.03mg	20%
Sodium	1004.23mg	195%
Potassium	154.19mg	15%
Total Carbs	14.45g	22%
Sugars	1.24g	23%
Dietary Fiber	1.96g	37%
Protein	4.23g	39%
Vitamin C	7.9mg	61%
Vitamin A	0.2mg	26%
Iron	3.3mg	87%
Calcium	24mg	11%

* 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.