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Crab and Corn Pies with Corn Crab Sauce
 
Emeril's New New Orleans Cooking
by Emeril Lagasse and Jessie Tirsch, 1993, William Morrow
and Co., Inc.
Makes 8 brunch
servings
“Puffy
and pretty, these savory pies are an elegant version of a bayou special,
and
set the tone for a lazy Sunday with or without guests. The sauce has a
secret snap that makes the dish a Louisiana favorite.”
1 tablespoon olive oil
1/4 cup chopped onions
1/2 cup chopped green onions, in all
1/4 cup minced red bell peppers
1/4 cup minced green bell peppers
1 tablespoon minced garlic
1/2 cup fresh corn kernels
2 teaspoons
Emeril’s Creole Seasoning
1/2 pound (1 cup) lump crabmeat, picked over for shells and cartilage
Four 10-inch-square sheets frozen puff pastry
(two 17-ounce packages), thawed
1 large egg, lightly beaten
2 cups Corn Crab Sauce (recipe follows)
1.Preheat the oven to 375 degrees F. Line a baking sheet with
parchment
or wax paper.
2. Heat the oil in a large skillet over high heat. Add all of the onions and
1/4 cup of the green onions, the red and green peppers, garlic, and corn,
and
sauté for 1 minute. Stir in the Creole Seasoning, and cook for 1 minute.
Gently stir in the crabmeat and sauté for 2 minutes. Remove from the
heat.
Makes 2 cups.
3. Cut each puff pastry sheet in half, then in half again, making 4 squares
each. Brush each square with the beaten egg. Place 1/4 cup of the filling in
the center of 1 square and top with another square, egg-washed side down.
Crimp the edges with the tines of a fork. Repeat with remaining squares.
4. Place the pies on the baking sheet, brush the tops with more of the
beaten egg, and bake the pies until puffy and brown, for about 18 minutes.
5. While the pies are baking, prepare the Corn Crab Sauce.
6. To serve, pour 1/4 cup of the sweet corn dressing onto each of 8 plates,
and top each with a pie. Sprinkle each serving with some of the remaining
green onions.
Corn Crab Sauce
Makes 2 cups
1 tablespoon olive oil
2 tablespoons chopped green onions
1/4 cup chopped green bell peppers
1/4 cup chopped green red peppers
1 freshly scraped corncob, broken in half
1/2 cup freshly scraped corn kernels
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon liquid crab boil
2 cups heavy cream
4 ounces (1/2 cup) crabmeat, picked over for shells and cartilage
1. Heat the oil in a medium saucepan over high heat. Add the
green onions, green and red bell peppers. The broken corncob, corn kernels,
garlic, salt, pepper, and crab boil. Cook, stirring occasionally, for 2
minutes.
2. Stir in the cream and bring to a boil. Reduce the heat and simmer until
the sauce is thick enough to coat a spoon, for about 9 to 10 minutes.
3. Discard the corncobs, fold in the crabmeat, and remove from the heat.
Serve immediately or store, refrigerated, in an airtight container for up to
24 hours. Reheat in a saucepan over low heat.
Variation: Serve the
Crab and Corn Pies with Sweet Corn Dressing
(as shown on
Good Morning America)
Sweet Corn Dressing
Yields: about
2 cups
2 ears grilled fresh corn, kernels only (1 cup)
4 teaspoons minced shallots
2 teaspoons minced garlic
1 large egg*
2 teaspoons honey
1 teaspoon white vinegar
1 teaspoon salt
6 turns freshly ground black pepper
1 cup olive oil
Purée
the corn, shallots, garlic, egg, honey, vinegar, salt, and pepper in
a food
processor or blender. Slowly stream in the oil until thoroughly emulsified.
Serve immediately or store, refrigerated, in an airtight
container for up to
2 days. Whisk before serving.
* Here’s what Emeril has to say about eggs and salmonella:
Let’s talk about egg safety because I don’t want any of you out there to get
sick. I personally love homemade fresh mayonnaise and I make it with
fresh—and I mean FRESH—raw eggs. I’ve never had any trouble, but I want you
to take some precautions. Always purchase your eggs from a reputable source,
a place you can trust with your life. Don’t use eggs after the expiration
date on the carton. Don’t go leaving your eggs in the backseat of your car
while you’re out and about, and once you get home, keep the eggs in the
refrigerator. I use eggs pretty quickly, so I don’t have to worry about
keeping them too long at home. But I suppose there’s a tiny risk some nasty
old salmonella could sneak into some eggs, so just be cautious about serving
young kids or the elderly or to people who have health problems. Okay?
New
Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
Featured Archive Recipes:
Dean Fearing's
Spicy Shrimp and Crab Meat with
Skillet-Fried Corn Bread
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