Crab Cakes I

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Small-diced yellow onions
1/2 cup	55g / 1.9oz	Small-diced celery
1/4 cup	36g / 1.3oz	Small-diced red bell peppers
1/4 cup	36g / 1.3oz	Small-diced yellow bell peppers
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Lump crab meat - picked over
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	36g / 1.3oz	Grated Parmesan-Reggiano cheese
2 tablespoons	30ml	Finely-chopped parsley
3 tablespoons	45ml	Creole mustard
4 tablespoons	60ml	Fresh lemon juice, (juice of 2 lemons)
2		Eggs
3 1/2 cups	829ml	Vegetable oil - divided
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/2 teaspoon	2.5ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Tabasco sauce
1/4 cup	15g / 0.5oz	All-purpose flour
3 teaspoons	15ml	Bayou Blast - see * Note
1 1/2 cups	219g / 7.7oz	Fine bread crumbs
1 tablespoon	15ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a medium saute pan, over medium heat, heat the olive oil. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crab meat, green onions, grated cheese, parsley, Creole mustard, and juice of one lemon together. Mix to incorporate. Set the mixture aside.

In a food processor with a metal blade, process one egg and remainder of lemon juice for 1 minute. With the machine running, slowly add 1/2 cup vegetable oil. The mixture will be thick after all the oil is incorporated. Add the Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper. Fold the sauteed vegetables into the crab mixture. Fold in 1/2 cup of the mayonnaise and 3/4 cup of bread crumbs into the crab mixture. Mix well.

In a shallow bowl, season the flour with 1 teaspoon of the Bayou Blast. In another bowl, whisk the remaining egg with the water. Finally in one bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the oil into a saute pan and heat to 360 degrees, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning.

This recipe yields 10 crab cakes.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A19 broadcast 02-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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