Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr
Prep:
40 min
Cook:
20 min
Yield:
24 pieces

Ingredients

  • 1 egg
  • 1 tablespoon Creole mustard
  • 1 tablespoon plus 2 teaspoons chopped garlic
  • Juice from 1 lemon
  • 1 small jalapeno, seeded and chopped
  • 1/4 cup chopped green onions
  • Salt
  • Freshly ground black pepper
  • 1 cup olive oil
  • 1/2 pound crabmeat, picked over for cartilage
  • 4 ounces cream cheese, at room temperature
  • Freshly ground white pepper
  • 24 large fresh okra
  • 1 1/2 cup flour, sifted
  • 1 tablespoon sugar
  • 6 tablespoons Abita Beer
  • 2 egg yolks, beaten
  • 6 tablespoons milk
  • 2 egg whites, beaten to stiff peaks
  • Essence (recipe follows)
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, mustard, 1 tablespoon of the garlic, lemon juice, chopped jalapeno and green onions. Process until smooth. Season with salt and pepper. With the machine running and in a steady stream, add the olive oil. Process until the mixture is thick and smooth. Reseason with salt and pepper. In a mixing bowl, combine the crabmeat, cream cheese, and remaining garlic. Mix well. Season with salt and white pepper. Using a sharp knife, split each okra in half, removing the seeds. Stuff each okra with about 1 tablespoon of the filling. Press the okra tightly, sealing the filling inside. In another mixing bowl, combine the flour and sugar together. Whisk in the beer, egg yolks, and milk. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites. Holding the stem of the okra, dip each stuffed okra into the beer batter and carefully drop into the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Season with Essence. Serve the okra hot with the dipping sauce. Garnish with parsley.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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