Crab Cakes with Creole Corn Maque Choux and Green Tomato Chow Chow

Combine the crab meat with the butter, garlic, zest, parsley, salt, pepper, and 2 tablespoons of the bread crumbs.  Line a baking sheet with parchment or foil.  Form the mixture into five cakes, about 4-ounces each, using a scoop, large spoon or clean hands.  Cover and chill in the refrigerator at least 1 hour and up to overnight.

Combine the flour and 1 teaspoon Essence in a medium bowl or shallow container.  Combine the milk, egg, and 1 teaspoon Essence in another bowl. Combine the remaining breadcrumbs with the remaining teaspoon Essence in a third bowl.

Dredge a crab cake in the flour mixture, then the egg mixture, then the bread crumb mixture, turning to coat evenly.  Transfer to a platter and repeat with the remaining crab cakes.  Chill in the refrigerator for at least 10 minutes and up to 1 hour.

Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat.  In batches, cook the cakes until golden brown, about 4 to 5 minutes per side, adding more oil as needed.  Transfer to paper towels to drain.

To serve, divide the Corn Maque Choux among plates, top with a crab cake, and spoon about 3 tablespoons Green Tomato Chow Chow on top.

Creole Corn Maque Choux

Cut the corn kernels off of the cob and set aside.  Melt the butter in a 12-inch skillet set over medium heat.  Add the onion, bell pepper, and celery and cook until softened, about 10 minutes.  Stir in the corn kernels and season with salt, pepper, and Essence and continue to cook 5 minutes.  Stir in the cream, Worcestershire and hot sauce and bring to a simmer and continue to cook 5 minutes longer until flavors come together.  Makes 1 quart

Green Tomato Chow Chow

Add all the ingredients to a pot and cook over medium high heat until the mixture has thickened and the vegetables are well coated, 10 to 12 minutes.  Taste and adjust seasoning if needed.  Transfer to a container to cool.  Cover and refrigerate until ready to use.  Makes  2 cups