2 tb 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 tb 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 tb Finely-chopped fresh parsley
-leaves
3 tb 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 tb 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
* 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.
Yields
1 servings