| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Emlive02 |
10 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Small-diced yellow onions |
| 1/2 |
c |
Small-diced celery |
| 1/4 |
c |
Small-diced red bell peppers |
| 1/4 |
c |
Small-diced yellow bell peppers |
| 1 |
tb |
Chopped garlic |
| 1 |
lb |
Lump crab meat; picked over |
| 1/4 |
c |
Chopped green onions |
| 1/4 |
c |
Grated Parmesan-Reggiano cheese |
| 2 |
tb |
Finely-chopped parsley |
| 3 |
tb |
Creole mustard |
| 4 |
tb |
Fresh lemon juice; (juice of 2 lemons) |
| 2 |
|
Eggs |
| 3 1/2 |
c |
Vegetable oil; divided |
| 1/4 |
ts |
Freshly-ground white pepper |
| 1/2 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Tabasco sauce |
| 1/4 |
c |
All-purpose flour |
| 3 |
ts |
Bayou Blast; see * Note |
| 1 1/2 |
c |
Fine bread crumbs |
| 1 |
tb |
Water |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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