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www.RecipeFaire.com Presents:
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Emeril's Crab Cakes
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by:
Vickey Martin
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Emeril's Crab Cakes Recipe creates cakes extraordinaire using onion, celery, bell pepper, garlic, crab meat, green onions, Parmigiano-Reggiano, parsley, Creole mustard and seasoning, lemon juice, eggs, Worcestershire sauce, bread crumbs and flour.
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INGREDIENTS
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2 tablespoons olive oil
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1 cup small diced yellow onions
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1/2 cup small diced celery
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1/4 cup each small diced red and yellow bell peppers
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1 tablespoon chopped garlic
1 pound lump crab meat, cleaned and picked over for shells and cartilag
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1/4 cup chopped green onions
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1/4 cup grated Parmigiano-Reggiano
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2 tablespoons finely chopped parsley leaves
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3 tablespoons Creole mustard
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4 tablespoons fresh lemon juice,(juice of 2 lemons), in all
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2 eggs, in all
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3 1/2 cups vegetable oil, in all
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1/2 teaspoon Worcestershire sauce
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1/4 teaspoon hot pepper sauce (recommended: Tabasco)
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1 1/2 cups fine bread crumbs, in all
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1/4 cup all-purpose flour
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3 teaspoons Creole seasoning, in all
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1/4 teaspoon white pepper
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1 tablespoon water
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Salt and pepper, to taste
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DIRECTIONS
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1:
Heat the olive oil in a medium sauté pan over medium heat. Add the onions, celery, and peppers. Season with salt and pepper.
Sauté for 5 minutes. Add the garlic and continue to sauté 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 1 lemon.
Mix to incorporate. Set the mixture aside.
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2:
In a food processor with a metal blade, process 1 egg and remaining lemon juice for 1 minute. With the machine running, slowly add
1 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 just made with salt and pepper.
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3:
Fold the cooled sauteed vegetables into the crab mixture. Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into the crab mixture.
Mix gently but thoroughly. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning and the white pepper.
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4:
In another bowl, whisk the remaining egg with the water. Finally in 1 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 remaining 2 1/2 cups oil into a saute pan and heat to 360°F, 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. Serve with Maw Maw's Slaw and Creole Tartar Sauce.
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