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    You are in: Home / Recipes / Emeril Lagasse's Creton Recipe
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    Emeril Lagasse's Creton

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 10, 2009

      This is pretty close to what my Memere used to make. However, she would slow cook a piece of Boston Pork Butt with the fat on for a few hours so you could shred the meat with a fork. It's less healthy...but very flavorful!

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    • on November 18, 2008

      I liked this recipe! I didn't want to take time to make bread crumbs so I crushed Saltine crackers. Keeping in mind the amount of salt this could add, I adjusted the salt content at the end to my taste.

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    • on December 23, 2007

      the taste is about right except for one thing: I forgot it's Emeril, and it came out a tad salty. Actually, a flat out too salty. I needed to either add more breadcrumbs, or reduce the salt to 1/2 teaspoon so that I can adjust later. It's a lot easier to add than to remove, after all. Otherwise, c'est comme chez nous :)

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    • on November 28, 2006

      This is a great recipe! It is exactly what I was looking for!

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    • on March 15, 2005

      I used lean pork and this came out quite dry. I'm going to do it again but if you are not concerned about saturated fat, use fatter grinds.

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    Nutritional Facts for Emeril Lagasse's Creton

    Serving Size: 1 (152 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 328.3
     
    Calories from Fat 188
    57%
    Total Fat 20.9 g
    32%
    Saturated Fat 7.9 g
    39%
    Cholesterol 91.9 mg
    30%
    Sodium 503.0 mg
    20%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.7 g
    11%
    Protein 26.1 g
    52%

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