| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy, Meats | Essnce03 | 4 | Servings | |
INGREDIENTS
| 6 | T | 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 | T | Minced garlic |
| 3 | T | Bayou Blast, plus |
| 2 | t | Bayou Blast, see * Note |
| 3 | Eggs | |
| 2 | t | Creole mustard |
| or other whole-seed | ||
| mustard | ||
| 1 1/4 | c | Bread crumbs |
| 6 | T | 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 805
Calories From Fat: 414
Total Fat: 46.9g
Cholesterol: 183.5mg
Sodium: 1147.3mg
Potassium: 374.7mg
Carbohydrates: 63.1g
Fiber: 5.3g
Sugar: 4g
Protein: 33.3g