Maryland Style Crab Cakes With Creole Meunière Sauce and Cajun Maque Choux
East Coast meets Louisiana. Absolutely delicious.
by deadduncanidaho
1 Comment
deadduncanidaho
I won’t dare give out a Maryland crab cake recipe because i am from louisiana, but here are the recipes for the sauce and side dish.
Corn Maque Choux
6 ears of corn 1 large bell pepper 1 medium onion 2 stalks of celery 1 tbsp olive oil 1 cup chicken stock 1 can rotel tomates 1/2 cup heavy cream or half and half salt and pepper
Dice bell peppers, onion, and celery. Add oil to large skillet with lid on medium high heat. Add veggies and black pepper and cook covered for 10 minutes stirring occasionally. Reduce the fire to low and cooked covered for 10 more minutes.
While veggies are cooking shuck and cut the corn from the cobs. Place a small bowl upside down in the middle of a large bowl. Stand an ear of corn on the small bowl and cut halfway through the kernels. After all the kernels are off the cob use the back of your knife to scrape out the remaining half kernels and their juices.
Stir in the corn and its juices into the veggies in the skillet and return heat to medium high. Slowly add chicken stock and allow it to reduce. Repeat until all stock has been incorporated. Strain rotel tomatoes and add to the corn mixture. Cook on low heat uncovered until almost all the liquid has been reduced. Add salt as necessary for taste.
Before serving return the fire to medium high. Slowly add cream while stirring vigorously. The final result should be wet but not soupy and can be served with a slotted spoon.
Meunière Sauce
1/2 cup lemon juice 1/2 tsp Worcestershire sauce 6 tbsp butter 1/4 cup heavy cream or half and half
Add lemon juice and w. sauce to small sauce pan. Heat on medium high heat for 5 minutes or until it begins to boil. Reduce heat to low and cook until the sauce reduces by 1/3. Take off heat and allow to cool.
Cut butter into small cubes and whisk into warm sauce one cube at a time. Whisk thoroughly to emulsify the butter into the lemon juice. Drizzle cream into sauce and whisk together. Serve immediately or keep warm in a hot water bath.
1 Comment
I won’t dare give out a Maryland crab cake recipe because i am from louisiana, but here are the recipes for the sauce and side dish.
Corn Maque Choux
6 ears of corn
1 large bell pepper
1 medium onion
2 stalks of celery
1 tbsp olive oil
1 cup chicken stock
1 can rotel tomates
1/2 cup heavy cream or half and half
salt and pepper
Dice bell peppers, onion, and celery. Add oil to large skillet with lid on medium high heat. Add veggies and black pepper and cook covered for 10 minutes stirring occasionally. Reduce the fire to low and cooked covered for 10 more minutes.
While veggies are cooking shuck and cut the corn from the cobs. Place a small bowl upside down in the middle of a large bowl. Stand an ear of corn on the small bowl and cut halfway through the kernels. After all the kernels are off the cob use the back of your knife to scrape out the remaining half kernels and their juices.
Stir in the corn and its juices into the veggies in the skillet and return heat to medium high. Slowly add chicken stock and allow it to reduce. Repeat until all stock has been incorporated. Strain rotel tomatoes and add to the corn mixture. Cook on low heat uncovered until almost all the liquid has been reduced. Add salt as necessary for taste.
Before serving return the fire to medium high. Slowly add cream while stirring vigorously. The final result should be wet but not soupy and can be served with a slotted spoon.
Meunière Sauce
1/2 cup lemon juice
1/2 tsp Worcestershire sauce
6 tbsp butter
1/4 cup heavy cream or half and half
Add lemon juice and w. sauce to small sauce pan. Heat on medium high heat for 5 minutes or until it begins to boil. Reduce heat to low and cook until the sauce reduces by 1/3. Take off heat and allow to cool.
Cut butter into small cubes and whisk into warm sauce one cube at a time. Whisk thoroughly to emulsify the butter into the lemon juice. Drizzle cream into sauce and whisk together. Serve immediately or keep warm in a hot water bath.