| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy, Eggs, Vegetables | Emlive05 | 1 | Servings | |
INGREDIENTS
| 2 | T | Unsalted butter |
| 1 | c | Finely-chopped yellow onions |
| 1/2 | c | Finely-chopped celery |
| 1/4 | c | Seeded, finely-chopped red |
| bell pepper | ||
| 1/4 | c | Seeded, finely-chopped |
| yellow bell pepper | ||
| Salt, to taste | ||
| Cayenne pepper, to taste | ||
| 1 | T | Chopped garlic |
| 1 | lb | Lump crabmeat, picked over |
| To remove shells and | ||
| cartilage | ||
| 1/4 | c | Chopped green onions, green |
| parts only | ||
| 1/4 | c | Grated Parmesan cheese |
| 2 | T | Finely-chopped fresh parsley |
| leaves | ||
| 3 | T | Creole mustard |
| Juice of one fresh lemon – | ||
| or 3 tbspns | ||
| 1/2 | c | Mayonnaise |
| Worcestershire sauce, to | ||
| taste | ||
| Hot pepper sauce, to taste | ||
| 1 1/2 | c | Dried fine bread crumbs |
| 1/4 | c | All-purpose flour |
| Bayou Blast, see * Note | ||
| 2 | Eggs, for egg wash | |
| 1 | T | Water |
| 1/4 | c | Vegetable oil |
| Chopped green onions, for | ||
| garnish | ||
| 1 | Recipe Creole Meuniere Sauce | |
| I see * Note | ||
| 1 | Recipe Roasted Vegetable | |
| Pecan Relish see * Note |
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. Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-29-1998 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4021
Calories From Fat: 1515
Total Fat: 171.7g
Cholesterol: 128.3mg
Sodium: 3368.2mg
Potassium: 2217mg
Carbohydrates: 531.2g
Fiber: 35.3g
Sugar: 36.3g
Protein: 90.8g