Crab Cakes With Chipotle Tartar Sauce

Recipe Ingredients

6 tablespoons	90ml	Olive oil
1/3 cup	20g / 0.7oz	Chopped yellow onion
1/4 cup	36g / 1.3oz	Chopped red and green bell peppers
		Salt - to taste
		Freshly-ground white pepper - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Chopped green onions
1 tablespoon	15ml	Minced garlic
3 tablespoons	45ml	Bayou Blast - plus
2 teaspoons	10ml	Bayou Blast - see * Note
3		Eggs
2 teaspoons	10ml	Creole mustard
		(or other whole-seed mustard)
1 1/4 cups	182g / 6.4oz	Bread crumbs
6 tablespoons	90ml	Freshly-grated Parmesan cheese
1 lb	454g / 16oz	Lump crabmeat - carefully picked
		Over for shells and cartilage
2/3 cup	41g / 1.4oz	Flour
		Chipotle Tartar Sauce - see * Note
		Bayou Blast - for sprinkling
		Chopped green onions - for sprinkling

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Chipotle Tartar Sauce" recipes which are included in this collection.

In a skillet heat 3 tablespoons of oil over high heat. Add onions and bell peppers and saute 1 minute; season with salt and white and black pepper. Stir in green onions, garlic and 2 tablespoons of Bayou Blast; cook 1 minute. Transfer sauteed vegetables to a large bowl and cool slightly. Whisk in 2 eggs, then stir in mustard, 1/4 cup of bread crumbs and Parmesan cheese. Gently fold in crabmeat, taking care not to break it up, until well-combined.

In 3 shallow bowls, combine flour with 1 teaspoon Creole seasoning in one; combine bread crumbs with remaining 1 tablespoon plus 1 teaspoon Creole seasoning in second; and whisk remaining 1 egg with 1/4 cup water in third.

Using your hands, gently form 8 medium cakes from crab mixture, packing them firmly but not tightly. Dredge cakes in seasoned flour, dip in egg mixture, then coat thoroughly with seasoned bread crumbs, patting gently to pack and be sure crumbs adhere; shake off any excess crumbs.

In a large skillet heat remaining 3 tablespoons oil over high heat. When very hot add crab cakes and pan-fry until golden-brown and crisp, about 2 minutes per side. Drain on paper towels.

To serve, arrange 2 crab cakes on each of 4 plates, spoon a dollop of Creole Tartar Sauce alongside, and sprinkle rims of plates with Creole seasoning and green onions.

This recipe yields 4 main course or 8 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-048 broadcast 04-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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