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Emeril's Crab and Corn Pies with Corn Crab Sauce



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~ Emeril Lagasse

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Crab and Corn Pies with Corn Crab Sauce

Emeril's New New Orleans Cooking
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
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Index - Seafood Recipe Archives
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