| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy, Meats |
|
Essnce03 |
4 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 1/3 |
c |
Chopped yellow onion |
| 1/4 |
c |
Chopped red and green bell peppers |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Chopped green onions |
| 1 |
tb |
Minced garlic |
| 3 |
tb |
Bayou Blast; plus |
| 2 |
ts |
Bayou Blast; see * Note |
| 3 |
|
Eggs |
| 2 |
ts |
Creole mustard |
|
|
(or other whole-seed mustard) |
| 1 1/4 |
c |
Bread crumbs |
| 6 |
tb |
Freshly-grated Parmesan cheese |
| 1 |
lb |
Lump crabmeat; carefully picked |
|
|
Over for shells and cartilage |
| 2/3 |
c |
Flour |
|
|
Chipotle Tartar Sauce; see * Note |
|
|
Bayou Blast; for sprinkling |
|
|
Chopped green onions; for sprinkling |
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.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-20-1997
Recipe by: Emeril Lagasse
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