=== WILD MUSHROOM SAUCE ===
4 tb Butter
3 c Wild mushrooms; sliced
(shiitakes; oysters and
-chantrelles)
3 tb Shallots
1 ts Garlic
1/4 c White wine
3/4 c Cream
Salt; to taste
Freshly-ground black pepper;
-to taste
=== CRAB CAKES ===
2 tb Butter
2 tb Diced red pepper
2 tb Diced onion
2 tb Diced celery
2 ts Bayou Blast; see * Note
1 c Crabmeat; picked over
For shells and cartilage
1 Egg
Salt; to taste
Freshly-ground black pepper;
-to taste
1/4 c Flour
2 tb Oil; for sauteing
1 tb Chopped parsley; for garnish
=== POACHED EGGS ===
4 Eggs
1 tb Salt
1 ts White vinegar
* Note: See the “Bayou Blast – {Emeril’s Creole Seasoning}” recipe
which is included in this collection.
Mushroom sauce: In a medium saucepan heat 2 tablespoons of butter. Add
mushrooms and shallots and saute for 3 minutes. Add garlic and wine.
Boil until reduced by half. Add cream and 1/4 cup water, bring to a
boil and reduce for 3 minutes. Using an immersion blender, add
remaining butter and pulse 5 times. Sauce should not be smooth.
Season with salt and pepper. Set aside in a warm place. Preheat oven
to 375 degrees. Crab cakes: Heat butter in a small saute pan. When it
begins to foam, add diced vegetables, season with 1 teaspoon Bayou
Blast and cook for 2 minutes. Transfer to a small bowl. Add crabmeat
and egg. Season to taste with salt and pepper. Season flour with
remaining Creole seasoning. Roll each cake in flour, shaking off
excess. Heat oil in a saute pan. When it ripples, add crab cakes and
cook until golden on bottom side. Flip and transfer pan to oven to
finish cooking while you poach eggs. Poached eggs: Add vinegar and
salt to a large pot of boiling water. Reduce heat to simmering, and
begin stirring water clockwise. Crack eggs, one at a time, into
water. They will take instant form. Cook for 3 minutes. Remove
carefully with a slotted spoon. Pat dry with paper towels. To
assemble: Remove crab cakes from oven and place two on each dinner
plate. Top each cake with an egg. Spoon a generous portion of
mushroom sauce over and garnish with parsley. This recipe yields 2
servings.
Yields
2 servings