Crab Cake With Corn And Chowchow @ NOLA
Like everything else at Emeril's most casual local restaurant, its most appetizing appetizer changes with teh season. In the warm months, when jumbo lump crabmeat is easily available, we find the likes of this crac bake. This season's version involves fresh corn next to the cake, and with a sauce involving chowchow. Chowchow is hanging by its claws these days, having disappeared from Zatarain's catalog since Katrina. But it's back lately, and here it is--although I have no doubt that Emeril's chefs are making their own chowchow. (If they'll age their own Worcestershire sauce, they'll surely produce chowchow, which is not a lot more than mustard and dill relish mixed together. But what you came here for is the crab cake, not the sauce. [caption id="attachment_45120" align="alignnone" width="400"]
NOLA crabcake.[/caption]
