Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Crab And Corn Pies With Corn Crab Sauce

  • Yield: 8 brunch servings


  • 1 tablespoon olive oil
  • 1/4 cup chopped onions
  • 1/2 cup chopped green onions
  • 1/4 cup minced red bell peppers
  • 1/4 cup minced green bell peppers
  • 1 tablespoon minced garlic
  • 1/2 cup fresh corn kernels
  • 2 teaspoon Emeril's Creole Seasoning
  • 1/2 pound (1 cup) lump crabmeat, picked over for shells and cartilage
  • 4 10-inch-square sheets frozen puff pastry (two 17-ounce packages), thawed
  • 1 large egg, lightly beaten
  • 2 cups Corn Crab Sauce


  • Preheat the oven to 375?F. Line a baking sheet with parchment or wax paper.
  • Heat the oil in a large skillet over high heat. Add all of the onions and 1/4 cup of the green onions, the red and green peppers, garlic, and corn and sautÈ for 1 minute. Stir in the Creole Seasoning and cook for 1 minute. Gently stir in the crabmeat and sautÈ for 2 minutes. Remove from the heat. Makes 2 cups.
  • Cut each pastry sheet in half, then in half again, making 4 squares each. Brush each square with the beaten egg. Place 1/4 cup of the filling in the center of 1 square and top with another square, egg-washed side down. Crimp the edges with the tines of a fork. Repeat with remaining squares.
  • Place the pies on the baking sheet, brush the tops with more of the beaten egg, and bake the pies until puffy brown, for about 18 minutes.
  • While the pies are baking, prepare the Corn Crab Sauce
  • To serve, pour 1/4 cup of the Corn Crab Sauce onto each of 8 plates and top each with a pie. Sprinkle each serving with some of the remaining green onions.