Louisiana Crab Cakes with Corn Relish (Emeril Lagasse) Recipe

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Louisiana Crab Cakes with Corn Relish (Emeril Lagasse)
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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, arrange the crab cakes on a platter and top each with a spoonful of the relish. Serve hot.
  7. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  8. 2 1/2 tablespoons paprika
  9. 2 tablespoons salt
  10. 2 tablespoons garlic powder
  11. 1 tablespoon black pepper
  12. 1 tablespoon onion powder
  13. 1 tablespoon cayenne pepper
  14. 1 tablespoon dried oregano
  15. 1 tablespoon dried thyme
  16. Combine all ingredients thoroughly.
  17. Yield: 2/3 cup
  18. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  19. Published by William and Morrow, 1993.
  20. Mayonnaise:
  21. 1 large egg
  22. 1 tablespoon Creole mustard, or other whole grain mustard
  23. 2 teaspoons Worcestershire sauce
  24. 2 teaspoons Louisiana-style hot pepper sauce, such as Crystal hot sauce
  25. 1 tablespoon Essence, recipe follows
  26. 1 cup vegetable oil
  27. 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.
  28. Corn Relish:
  29. 4 teaspoons olive oil
  30. 1 1/2 cups corn kernels
  31. 1 teaspoon minced garlic
  32. 1/2 teaspoon salt
  33. 1/8 teaspoon cayenne
  34. 1/2 cup chopped seeded tomatoes
  35. 3 tablespoons minced red onions
  36. 2 tablespoons chopped fresh parsley leaves
  37. 1 1/2 teaspoons white wine vinegar
  38. 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.
  39. In a bowl, combine the corn and the remaining ingredients. Adjust the seasoning, to taste. Serve warm or at room temperature.
  40. Yield: about 1 1/2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 136.96 Kcal (573 kJ)
Calories from fat 71.85 Kcal
% Daily Value*
Total Fat 7.98g 12%
Cholesterol 8.31mg 3%
Sodium 70.27mg 3%
Potassium 49.37mg 1%
Total Carbs 9.6g 3%
Sugars 1.03g 4%
Dietary Fiber 0.71g 3%
Protein 6.46g 13%
Vitamin C 4.9mg 8%
Vitamin A 0.1mg 4%
Iron 2.5mg 14%
Calcium 26.2mg 3%
Amount Per 100 g
Calories 218.62 Kcal (915 kJ)
Calories from fat 114.7 Kcal
% Daily Value*
Total Fat 12.74g 12%
Cholesterol 13.26mg 3%
Sodium 112.17mg 3%
Potassium 78.8mg 1%
Total Carbs 15.33g 3%
Sugars 1.65g 4%
Dietary Fiber 1.13g 3%
Protein 10.31g 13%
Vitamin C 7.8mg 8%
Vitamin A 0.2mg 4%
Iron 4mg 14%
Calcium 41.9mg 3%

* 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

  • 3.3
  • 4

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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