Classic Crab Cakes With A Roasted Corn And Tomato Salad And Fresh Horseradish Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1 tablespoon Creole mustard

3 teaspoons Essence, recipe follows


2 tablespoons unsalted butter

1 tablespoon dried thyme

2 tablespoons salt

2 tablespoons finely chopped fresh parsley leaves

1/4 cup grated Parmigiano-Reggiano cheese

1/4 cup seeded and finely chopped yellow bell pepper

1 tablespoon cayenne pepper

1/4 cup chopped green onions, green parts only

1/2 cup mayonnaise

1 tablespoon chopped garlic

1/2 cup finely chopped celery

1 pound lump crabmeat, picked over for shells and cartilage

1 tablespoon water

1/4 cup seeded and finely chopped red bell pepper

2 large baking potatoes, like russets, peeled and cut into shoestrings


1 tablespoon black pepper

1 cup finely chopped yellow onions

2 tablespoons garlic powder

Fresh Horseradish Sauce, recipe follows

1 cup vegetable oil

1 large egg

1/4 cup bleached all-purpose flour

1 1/2 cups dried fine bread crumbs

1 tablespoon onion powder

Roasted Corn and Tomato Salad, recipe follows

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