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Essence of Emeril
Season 2
Episode 210

Cooking with Crabs

April 11, 1996

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Essence of Emeril - S2 - E210

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Crab Boil and Dipping Sauces, Crab Gumbo.

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Essence of Emeril: Season 2 - 99 Episode s

2x160 - Herb Breads
February 2, 1996
Olive and Roasted Pine Nut, Sun-Dried Tomato, Rosemary, Basil, Black Pepper and Parmesan Reggiano Bread, Chicken Confit Sandwich.
2x161 - New Wintery Pies
February 5, 1996
Sweet Pie Crust, Individual Persimmon Pie with Vanilla Ice Cream, Brandied Peach Custard Pie.
2x162 - Pot Cookery, Cajun Style
February 6, 1996
Smothered Duck with Root Vegetables, Smoked Chicken and Sweet Corn with Herb Crust.
2x164 - Dried Fruit
February 7, 1996
Cheese Plate with Dried Cherry and Walnut Bread, Dried Apricot and Rum Muffin with Spiced Butter, Seared Foie Gras with Dried Fruit Sauce and Grilled Apples.
2x165 - Funky Vegetable Pies
February 8, 1996
Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
2x166 - Cooking with Game
February 9, 1996
Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
2x167 - Funky Mardi Gras
February 12, 1996
Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
2x168 - Creole Veal
February 13, 1996
Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
2x169 - Mom's Specialities
February 14, 1996
Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
2x170 - More Provence Cooking
February 15, 1996
Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
2x171 - Cooking with Rod Mitchell
February 16, 1996
Emerilized Diver Scallops, Red Mullet Court Bouillon, Pecan Crusted Cod Fish.
2x172 - Cooking with Chocolate
February 19, 1996
Pumpernickel Rolls, Pumpkin, Pistachio, and Pine Nut Crusted Pork Chop, Chocolate and Roasted Poblano Sauce.
2x173 - New Orleans
February 20, 1996
Hot Chorizo Tamales with Black Bean and Roasted Pepper Salsa, Spicy Duck Empanadas with Fire Sauce and Cilantro Cream.
2x174 - New Emeril
February 21, 1996
Chicken Confit and Lavender Focaccia Sandwich, Duck, Andouille and Scallion Pancakes with Orange Sauce, Parsnip Puree Cream Soup with Root Vegetable Beignets.
2x175 - Traditional New Orleans
February 22, 1996
Oyster Suzette, Corn and Crab Bisque, Crab Meat Imperial.
2x176 - Desserts with Wine
February 23, 1996
Pound Cake with Dried Fruit and Port Wine Reduction Sauce, Strawberries with Champagne Sabayon, Plums and Madeira over Ice Cream with Almond Cookies.
2x177 - New Pot Pies
February 26, 1996
Scallop, Mushroom Confit, and Black Truffle Dome, Smoked Chicken and Sweet Corn with Herb Crust, Rustic Rabbit with Black Pepper Biscuits.
2x178 - Traditional Caviar Ideas
February 27, 1996
Traditional Caviar Garnishes, Caviar Pie, Caviar Butter Sauce with Sauteed Prawns.
2x179 - Tangerines
February 28, 1996
Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
2x180 - Lousiana Oysters
February 29, 1996
Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
2x181 - Cooking with Truffles
March 1, 1996
Hot Boiled Cold Potato Mash with Truffle Emulsion, Confit of Exotic Mushrooms with Angel Hair Pasta Tossed in Truffle Oil with Shaved Truffles and Parmesan Reggiano Cheese.
2x182 - New Cheesecakes
March 4, 1996
Smoked Crawfish with Creole Mustard and Roasted Red Pepper Coulis, Crab and Wild Mushroom with Green Onion Coulis.
2x183 - Real and Rustic Gumbo
March 5, 1996
Emeril's Rustic Brown Roux, Rabbit, Andouille Wild Mushroom Gumbo, Shrimp, Crab and Oyster File Gumbo.
2x184 - St. Patrick's Day
March 6, 1996
Potato Timbale with Horseradish Cream Sauce, Corn Beef and Cabbage Strudel with Grain Mustard Sauce, Smoked Salmon and Potato Hash with Poached Eggs.
2x185 - Emeril's Restaurant
March 7, 1996
Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad, Crawfish Stuffed Prawns with Arugula Puree, Peach Clafoutis with Peach Ice Cream.
2x186 - New Risottos
March 8, 1996
Shrimp and Saffron Risotto, Oven-Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella Cheese, Grilled Beef, Roasted Peppers and Raisin Risotto.
2x187 - Cooking with Balsamic Vinegar
March 11, 1996
Spinach Salad with Balsamic and Andouille Vinaigrette, Coriander Tuna with Parsnip Puree, Mixed Berries in Balsamic Syrup over Raspberry Sorbet.
2x188 - Cooking with Smoked Fish
March 12, 1996
Smoked Trout Hash with Fried Eggs, Smoked Salmon Cakes on a Bed of Grilled Vegetables over Lemon Dill Sauce.
2x189 - Food and Wine Pairings
March 13, 1996
Smoked Trout with Apple Strudel, Smothered Chicken, Pan-Seared Squab with Dried Cherry Reduction.
2x190 - Asparagus
March 14, 1996
Herb-Tossed White Asparagus, Fresh Crab Meat and Grilled Radicchio Salad, Herb-Crusted Salmon with Asparagus Beurre Blanc, Chicken Confit and Asparagus with Pasta "Rags".
2x191 - Hors d'oeuvres
March 15, 1996
Pepper Seared Tuna with Wasabi and Fried Celery Root Chips, Fried Wontons with Oriental Noodle Salad and Grilled Flank Steak, White Bean Puree Phyllo Cup with Asian Slaw.
2x192 - Real and Rustic Preview
March 18, 1996
Creole Onion Soup, Frog Legs Sauce Piquante, Praline Ice Box Pie.
2x193 - Cooking with Tasso
March 19, 1996
Making Tasso, Baked Clams with Tasso, Grantinee with Saffron Sabayon, Steak with Tasso Maque Choux.
2x194 - Essence and Essence
March 20, 1996
Carpaccio and Artichoke Salad, Potato Crusted Turkey Breast, Stuffed with Jalapeños and Corn Topped with Mole Sauce.
2x195 - Verge Classics
March 21, 1996
Stuffed Zucchini Flowers with Truffles, Apricot Gratin with Almonds and Kirsch.
2x196 - Roasting
March 22, 1996
Linguica-Crusted Roasted Salmon Cedar Plank, Whole Roasted Foie Gras.
2x197 - New ENOFH
March 25, 1996
Lobster American Sauce, Lobster Dome, New Orleans Chicory, Pot de Creme.
2x198 - Caramelizing
March 26, 1996
Salmon with Cilantro Potato, Caramelized Diver Scallops, Caramelized Peach Upside-Down Cake, Cornmeal Cake.
2x199 - Spaetzle
March 27, 1996
Basic Dough, Roasted Pork Loin with Bacon and Onion Spaetzle, Veal Chop with Puree of Apple Spaetzle
2x200 - Prosciutto
March 28, 1996
Prosciutto Wrapped Grilled, Scallops with Melon Relish, Prosciutto and Mushroom Ravioli with Fried Sage.
2x201 - Sweet Water Prawns
March 29, 1996
Roasted Prawns with Spinach Mashed Potatoes and Red Pepper Sauce, Crab Stuffed Prawns with Tomato Relish and White Bean Relish.
2x202 - Clams
April 1, 1996
Clams Casino, Hilda's Stuffies, Portuguese Clam Stew with Garlic Croutons.
2x203 - Mussels
April 2, 1996
Emeril's Mussels over Linguine, Mussels and Fennel in Saffron Cream Sauce.
2x204 - Cornmeal
April 3, 1996
Fried Polenta Cake with Shrimp ‚Étouffée and Roasted Corn Relish, Rustic Baked Polenta Pie, Cornmeal Upside-Down Cake.
2x205 - Cream Cheese Boursin
April 4, 1996
Funky Stuffed Filet, Milky Chocolate Cheesecake.
2x206 - Parmesan Cheese
April 5, 1996
Arugula and Parmesan Reggiano, Cheese Salad with Balsamic Vinegar, Caramelized Onion and Parmesan, Cheese Soup with Parmesan, Toast Points.
2x207 - New Potatoes
April 8, 1996
Potato Baskets, Gaufrette Potatoes, Emeril's Potato Truffle Charlotte.
2x208 - Chinese Vegetables
April 9, 1996
Szechuan Long Green Beans, Emeril's Bean Sprouts, Stir-Fry Vegetables.
2x209 - Emerilized Salads
April 10, 1996
Emeril's BLT, Jerky and Baby Greens with Fire Roasted Corn Dressing in Tortilla Basket.
2x210 - Cooking with Crabs
April 11, 1996
Crab Boil and Dipping Sauces, Crab Gumbo.
2x211 - Vidalia Onions
April 12, 1996
Bacon Tarts with Shaved Vidalia Onions, Real and Rustic Roasted Vidalia Onion Crusted Pompano with Chervil Jus.
2x212 - Hazelnuts
April 15, 1996
Baby Greens Tossed with Chardonnay Hazelnut Vinaigrette and Goat Cheese, Hazelnut Torte with Hazelnut Ice Cream.
2x213 - Down Home Cooking
April 16, 1996
Pork Boulettes, Emeril's Corn Pudding, Mr. John's Spare Ribs with Garlic Mashed Potatoes.
2x214 - New Tuna
April 17, 1996
Black Pepper-Crusted Tuna Loin, Spicy Seared Tuna with Red Bean Sauce and Fresh Herb Salad.
2x215 - Hearts of Palm
April 18, 1996
Hearts of Palm and Crab Salad, Hearts of Palm Beignets with Roasted Tomato Dipping Sauce, Hearts of Palm Strudel with Remoulade Sauce.
2x216 - Cooking with Rhubarb
April 19, 1996
Rhubarb and Foie Gras, Chicken Smothered in Rhubarb, Rhubarb Cobbler with Vanilla Ice Cream.
2x217 - New Emeril's
April 22, 1996
Pan-Roasted Salmon with Dirty Fava Beans, Melange of Sausage and Potato Paupiette, Wild and Exotic Mushroom Jus.
2x218 - New NOLA
April 23, 1996
Paneed Veal with Cheese Ravioli and Smoked Tomato Butter Sauce, Pan-Fried Tomatoes with Lump Crab Meat and Dave's Ravigote.
2x219 - Grilling
April 24, 1996
Lemon Thyme Chicken with Rosemary New Potatoes, Tamarind Glaze Spare Ribs with Emeril Slaw.
2x220 - Tropical Fruit
April 25, 1996
Coconut Shrimp with Star Fruit and Black Bean Salsa with Passion Fruit Cream, Tropical Fruit Beignets with Mango Coulis and Coconut Ice Cream, Papaya Margarita.
2x221 - Cold Soup
April 26, 1996
Lobster Gazpacho, Fruit Minestrone.
2x222 - Marinating I
April 29, 1996
Mojito, Citrus Marinade, Piri Piri Carne Spart.
2x223 - NOLA Pizzas
April 30, 1996
Basic Dough, Duck Confit, Smoked Mozzarella and Oven Roasted Tomato Pizza, Smoked Barbecue Chicken Pizza.
2x224 - Salute to Hilda
May 1, 1996
Potato Soup with Mom's Salt Cod Fritters, Portuguese Stewed Chicken.
2x225 - Curing
May 2, 1996
Citrus Cured Salmon, Tasso Cured Red Snapper, Corned Beef.
2x226 - Jazz Fest
May 3, 1996
Gumbo, Crawfish Pie, Smothered Andouille Po' Boy.
2x227 - Gratins
May 6, 1996
Tomato and Zucchini Gratin, Three Potato Gratin, Lobster and Macaroni Gratin.
2x228 - Cooking with Cumin
May 7, 1996
Southwestern Rub, Beef Flautas with Black Bean Puree and Roasted Pepper Salsa and Cilantro Cream Corn.
2x229 - New Custards
May 8, 1996
Savory Lobster Custard, Caramelized Peach and Custard Tart, Fried Custard with Caramel Sauce.
2x230 - Funky Sandwiches
May 9, 1996
NOLA Rib-Eye Sandwich, Smoked Salmon, Squacquerone Cheese, Red Onion and Arugula Sandwich, Grilled Vegetable Focaccia.
2x231 - Marinating II
May 10, 1996
Balsamic Marinade, Rosemary Marinade, Macerate Peaches.
2x232 - Savory Pastries
May 13, 1996
Potato and Caramelized Onion and Knish, Beef Pirogies with Chive Sour Cream.
2x233 - Fresh Mozzarella
May 14, 1996
Pecan Crusted Mozzarella with Baby Greens, Smoked Mozzarella, Lamb and Grilled Vegetable Mille-Feuille, Focaccia.
2x234 - Fish Fry
May 15, 1996
Fried Redfish with Fire Roasted Corn Tartar Sauce, Jalapeño Hush Puppies, Maw Maw's Slaw, Rustic Blackberry Cobbler.
2x235 - Fresh Berries
May 16, 1996
Berry Tiramisu, Berry French Toast with Foie Gras Romanoff.
2x236 - Canning
May 17, 1996
Strawberry Jam, Jam Cake, Green Beans, Pearl Onions and Okra, Strawberry Jam and Peach Preserves, Jam Tart.
2x238 - Artichokes
May 20, 1996
Artichoke Preparation, Artichoke Spianata, Artichoke Tart.
2x239 - Horseradish
May 21, 1996
Beef and Horseradish Salad, Citrus and Horseradish, Cedar Planked Scallops.
2x240 - Hot Peppers
May 22, 1996
Chili Grit Cakes with Ragu of Peppers, Guacamole and Tortilla Strips, Piri Piri Shrimp Skewers.
2x241 - Cold Appetizers
May 23, 1996
Smoked Salmon and Salmon Mousse, Terrine with Caviar, Ann's Celery Root Remoulade with Smoked Duck.
2x242 - Scallops
May 24, 1996
Chorizo-Crusted Scallops with Cilantro Guacamole and Tortilla Strips, Seared Bay Scallops with Fresh Corn and Truffles.
2x243 - New Spanish
May 27, 1996
Paella, Orange Tart with Orange Glaze and Candied Orange Zest.
2x244 - Pasta Dishes
May 28, 1996
Classic Ragu Bolognese, Lasagna of Wild and Exotic Mushrooms.
2x245 - Ginger
May 29, 1996
Steamed Ginger Shrimp, Dumplings in Ginger Broth, Roasted Ginger Salmon with Ginger Soy Butter Sauce.
2x246 - Wok Cookery
May 30, 1996
Emeril's Fried Rice, Mrs. Hay's Stuffed Chicken Wings with Hoisin Sauce.
2x247 - Making Consommé
May 31, 1996
Truffle Consommes, Traditional Garnishes, Foie Gras Profiteroles.
2x248 - Mother's Day
June 3, 1996
Wild Mushroom and Crab Soup with Dumplings, Lobster Potato Cakes with Poached Eggs and Choron Sauce.
2x249 - New Shortcakes
June 4, 1996
Cheese and Jalapeño Shortcake with Crawfish Étouffée, Cornmeal Sheet Cake.
2x250 - Memorial Day Picnic
June 5, 1996
Marinated Vegetables, Stuffed Tomatoes, Jessica's Black and White Brownies.
2x251 - Portobello
June 6, 1996
Portobello and Mozzarella Sandwich with Smoked Tomato Butter Sauce, Grilled Portobello Salad.
2x252 - Spring Peas
June 7, 1996
Grilled Fish with Fresh Pea Sauce, Peas and Pasta, Risi Bisi.
2x253 - Mirlitons
June 10, 1996
Lyonnaise of Mirlitons, Fried Crawfish Salad with Creole Honey Mustard Dressing.
2x254 - Cooking with Okra
June 11, 1996
Gumbo, Fried Okra Salad, Stewed Okra with Creole Chicken.
2x255 - Breakfast Breads
June 12, 1996
Basic Danish Dough, Bear Claws, Danish Twists, Danish Pockets.
2x256 - Food and Wine Pairings
June 13, 1996
Pan Sauteed Scallops with Fresh Pasta Salad and Parsley Coulis, Grilled Escolar with Crawfish Cream Sauce and Fried Arugula, Pepper Seared Filet of Beef with Grilled Radicchio and Meat Jus.
2x257 - Salute to Dad
June 14, 1996
Grilled Pork Chops with Al's Oyster Dressing, Mr. Lou's Chocolate Brownie and Coffee Ice Cream Sandwich.
2x258 - New Doughnuts
June 17, 1996
White Chocolate Cake Doughnuts, Vanilla Doughnuts, Various Fillings and Toppings.
2x259 - Stars and Stripes
June 18, 1996
New Wave Clam Boil, Steamer Clam Roll with Tartar Sauce, Emeril's Dump Cake.
2x260 - Tomatoes
June 19, 1996
Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes, Creole Style Tomato Soup with Goat Cheese Dumplings.

Essence of Emeril: All seasons

S1: Season 1
128 Episode s
S2: Season 2
323 Episode s
S3: Season 3
40 Episode s
S4: Season 4
39 Episode s
S5: Season 5
27 Episode s
S6: Season 6
26 Episode s
S7: Season 7
19 Episode s
S8: Season 8
26 Episode s
S9: Season 9
26 Episode s
S10: Season 10
1 Episode
S12: Season 12
5 Episode s
S13: Season 13
2 Episode s
S14: season 14
5 Episode s
S15: Season 15
3 Episode s

2x160 - Herb Breads

2x161 - New Wintery Pies

2x162 - Pot Cookery, Cajun Style

2x164 - Dried Fruit

2x165 - Funky Vegetable Pies

2x166 - Cooking with Game

2x167 - Funky Mardi Gras

2x168 - Creole Veal

2x169 - Mom's Specialities

2x170 - More Provence Cooking

2x171 - Cooking with Rod Mitchell

2x172 - Cooking with Chocolate

2x173 - New Orleans

2x174 - New Emeril

2x175 - Traditional New Orleans

2x176 - Desserts with Wine

2x177 - New Pot Pies

2x178 - Traditional Caviar Ideas

2x179 - Tangerines

2x180 - Lousiana Oysters

2x181 - Cooking with Truffles

2x182 - New Cheesecakes

2x183 - Real and Rustic Gumbo

2x184 - St. Patrick's Day

2x185 - Emeril's Restaurant

2x186 - New Risottos

2x187 - Cooking with Balsamic Vinegar

2x188 - Cooking with Smoked Fish

2x189 - Food and Wine Pairings

2x190 - Asparagus

2x191 - Hors d'oeuvres

2x192 - Real and Rustic Preview

2x193 - Cooking with Tasso

2x194 - Essence and Essence

2x195 - Verge Classics

2x196 - Roasting

2x197 - New ENOFH

2x198 - Caramelizing

2x199 - Spaetzle

2x200 - Prosciutto

2x201 - Sweet Water Prawns

2x202 - Clams

2x203 - Mussels

2x204 - Cornmeal

2x205 - Cream Cheese Boursin

2x206 - Parmesan Cheese

2x207 - New Potatoes

2x208 - Chinese Vegetables

2x209 - Emerilized Salads

2x210 - Cooking with Crabs

2x211 - Vidalia Onions

2x212 - Hazelnuts

2x213 - Down Home Cooking

2x214 - New Tuna

2x215 - Hearts of Palm

2x216 - Cooking with Rhubarb

2x217 - New Emeril's

2x218 - New NOLA

2x219 - Grilling

2x220 - Tropical Fruit

2x221 - Cold Soup

2x222 - Marinating I

2x223 - NOLA Pizzas

2x224 - Salute to Hilda

2x225 - Curing

2x226 - Jazz Fest

2x227 - Gratins

2x228 - Cooking with Cumin

2x229 - New Custards

2x230 - Funky Sandwiches

2x231 - Marinating II

2x232 - Savory Pastries

2x233 - Fresh Mozzarella

2x234 - Fish Fry

2x235 - Fresh Berries

2x236 - Canning

2x238 - Artichokes

2x239 - Horseradish

2x240 - Hot Peppers

2x241 - Cold Appetizers