Pan-Fried Spicy Crab Cakes

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 cup	62g / 2.2oz	Finely-chopped yellow onions
1/2 cup	55g / 1.9oz	Finely-chopped celery
1/4 cup	36g / 1.3oz	Seeded, finely-chopped red bell pepper
1/4 cup	36g / 1.3oz	Seeded, finely-chopped yellow bell pepper
		Salt - to taste
		Cayenne pepper - to taste
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Lump crabmeat - picked over
		To remove shells and cartilage
1/4 cup	15g / 0.5oz	Chopped green onions, green parts only
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
2 tablespoons	30ml	Finely-chopped fresh parsley leaves
3 tablespoons	45ml	Creole mustard
		Juice of one fresh lemon - (or 3 tbspns)
1/2 cup	118ml	Mayonnaise
		Worcestershire sauce - to taste
		Hot pepper sauce - to taste
1 1/2 cups	219g / 7.7oz	Dried fine bread crumbs
1/4 cup	15g / 0.5oz	All-purpose flour
		Bayou Blast - see * Note
2		Eggs - for egg wash
1 tablespoon	15ml	Water
1/4 cup	59ml	Vegetable oil
		Chopped green onions - for garnish
1		Creole Meuniere Sauce I - see * Note
1		Roasted Vegetable Pecan Relish - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}", "Creole Meuniere Sauce I", and "Roasted Vegetable Pecan Relish" recipes which are included in this collection.

Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes.

In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties.

In a shallow bowl, combine the flour and season with Bayou Blast. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs with the Creole seasoning. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly.

In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Creole seasoning while still hot.

To serve, place Creole Meuniere Sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Bayou Blast.

This recipe yields 10 cakes.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B57 broadcast 07-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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