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Lump Crab, Mirliton And Macque Choux

  • Yield: 6 servings


  • 4 tablespoons butter
  • 3 ears of corn, shucked and kernels cut off cob
  • 3 mirlitons (boiled in salted water until tender), peeled and diced
  • 1 cup chopped onions
  • One-half cup diced celery
  • One-half cup diced green bell peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon Cajun seasoning mix
  • 1 (10-ounce) can diced tomatoes, drained
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 2 cups heavy cream
  • One-fourth cup grated Parmesan cheese
  • One-fourth cup chopped green onions
  • One-fourth cup minced parsley
  • 6 cups cooked rice, pasta or polenta


  • Heat the butter in medium-size saucepan on medium heat. Add the corn and cook, stirring, for 10 minutes. Add the mirlitons and cook for 5 minutes. Add the onions, celery, bell peppers, garlic and thyme. Cook for additional 5 minutes. Add the Cajun seasoning, and tomatoes, and cook until the water from the tomatoes evaporates completely, about 10 minutes. Stir in the heavy cream and Parmesan cheese. Bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the crabmeat and cook until the mixture thickens slightly, about 5 minutes. Add the green onions and parsley. Serve with rice, pasta or polenta.