Anybody tried this recipe? It looks pretty involved. Not certain I want
spicy.

http://www.foodnetwork.com/food/reci...6_6470,00.html

The other thing I noticed is he calls for a Creole Meuniere sauce but
didn't include the recipe. I searched for it and he's got probably 6
dishes that call for it, but each Creole Meuniere sauce is different.

The BUM!!!

The reviewers gave it mostly high marks except one saying it was too
spicy.

I've made crab cakes before but it was way simpler and kinda/sorta bland.
The recipe was on the Old Bay seasoning tin, using jumbo lump crabmeat.

Any thoughts? Thanks,

Andy

On Wed, 02 Aug 2006 11:14:48 -0500, Andy <q> wrote:

>Anybody tried this recipe? It looks pretty involved. Not certain I want
>spicy.
>
>http://www.foodnetwork.com/food/reci...6_6470,00.html
>
>The other thing I noticed is he calls for a Creole Meuniere sauce but
>didn't include the recipe. I searched for it and he's got probably 6
>dishes that call for it, but each Creole Meuniere sauce is different.
>
>The BUM!!!
>
>The reviewers gave it mostly high marks except one saying it was too
>spicy.
>
>I've made crab cakes before but it was way simpler and kinda/sorta bland.
>The recipe was on the Old Bay seasoning tin, using jumbo lump crabmeat.
>
>Any thoughts? Thanks,
>
>Andy
>

I don't watch Emeril anymore, but I remember when I did his recipes
make more sense if you've seen the show. He says to use the pecan
relish for serving, but it's in another recipe from the show. Just
his (or staff) writing style I assume. I have used his recipe but
didn't use his condiments and don't remember what I used. But The
crab cakes were very good.

I'm not an Emeril fan, but I've always had good luck with his recipes.

Lou

Lou Decruss > wrote in
:

> I'm not an Emeril fan, but I've always had good luck with his recipes.
>
> Lou


Lou,

Thanks for your advice.

I've watched him and time after time I've declared "ENOUGH ALREADY!"

All the best,

Andy

> Anybody tried this recipe? It looks pretty involved. Not certain I want
> spicy.
>
> http://www.foodnetwork.com/food/reci...6_6470,00.html
>
> The other thing I noticed is he calls for a Creole Meuniere sauce but
> didn't include the recipe. I searched for it and he's got probably 6
> dishes that call for it, but each Creole Meuniere sauce is different.
>
> The BUM!!!
>
> The reviewers gave it mostly high marks except one saying it was too
> spicy.
>
> I've made crab cakes before but it was way simpler and kinda/sorta bland.
> The recipe was on the Old Bay seasoning tin, using jumbo lump crabmeat.
>
> Any thoughts? Thanks,
>
> Andy
>
>

On a mailing list I belong to five different recipes for crab cakes were
tested for fun. I still have four of them in my files which includes the
winning recipe.

I'd be happy to post the four recipes if there is any interest... none of
them were Emeril recipes IIRC.

Chris

On Wed, 02 Aug 2006 11:14:48 -0500, Andy <q> wrote:

>Anybody tried this recipe? It looks pretty involved. Not certain I want
>spicy.
>
>http://www.foodnetwork.com/food/reci...6_6470,00.html
>
>The other thing I noticed is he calls for a Creole Meuniere sauce but
>didn't include the recipe. I searched for it and he's got probably 6
>dishes that call for it, but each Creole Meuniere sauce is different.
>
>The BUM!!!
>
>The reviewers gave it mostly high marks except one saying it was too
>spicy.
>
>I've made crab cakes before but it was way simpler and kinda/sorta bland.
>The recipe was on the Old Bay seasoning tin, using jumbo lump crabmeat.
>
>Any thoughts? Thanks,
>
>Andy
>

Creole Meuniere Sauce

1/2 cup Worcestershire sauce
1 whole lemon, peeled and quartered
2 bay leaves
1/2 cup heavy cream
2 sticks cold unsalted butter, cut into small pieces

Combine the Worcestershire, lemons and bay leaves and bring to a boil.
Reduce the heat and simmer until reduced by half and thickened, 7 to 8
minutes, stirring occasionally and mashing the lemons with the back of
a spoon to break up into pieces. Add the cream and cook until reduced
by half, about 3 minutes. Lower the heat to very low. Whisk in the
butter several pieces at a time, adding each piece before the previous
one has been completely incorporated. Continue until all the butter is
incorporated and the sauce coats the back of a spoon, pulling the pan
from the heat as necessary to keep the sauce from breaking. Remove
from the heat and strain, pressing down with the whisk, through a fine
mesh strainer, into a clean container. Cover to keep warm until ready
to serve.

Happy Cooking!

Andy wrote:
> Anybody tried this recipe? It looks pretty involved. Not certain I
> want spicy.
>
> http://www.foodnetwork.com/food/reci...6_6470,00.html
>
> The other thing I noticed is he calls for a Creole Meuniere sauce but
> didn't include the recipe. I searched for it and he's got probably 6
> dishes that call for it, but each Creole Meuniere sauce is different.
>
> The BUM!!!
>
> The reviewers gave it mostly high marks except one saying it was too
> spicy.
>
> I've made crab cakes before but it was way simpler and kinda/sorta
> bland. The recipe was on the Old Bay seasoning tin, using jumbo lump
> crabmeat.
>
> Any thoughts? Thanks,
>
> Andy

The only thought I have is "Old Bay" seasoning is highly overrated.

Jill

In ,
jmcquown > typed:
>>
> The only thought I have is "Old Bay" seasoning is highly overrated.
>
> Jill

I thought that you said (in a recent post) that you'd never actually
tried Old Bay. How do you know it's "overrated" then?

BOB