Crab cakes with chipotle tartar sauce

4 servings

Ingredients

Quantity Ingredient
6.00 tablespoon olive oil
⅓ cup chopped yellow onion
¼ cup chopped red and green bell peppers
1 salt; to taste
1 freshly-ground white pepper; to taste
1 freshly-ground black pepper; to taste
¼ cup chopped green onions
1.00 tablespoon minced garlic
3.00 tablespoon bayou blast; plus
2.00 teaspoon bayou blast; see * note
3.00 eggs
2.00 teaspoon creole mustard
1 (or other whole-seed mustard)
1¼ cup bread crumbs
6.00 tablespoon freshly-grated parmesan cheese
1.00 pounds lump crabmeat; carefully picked
1 over for shells and cartilage
⅔ cup flour
1 chipotle tartar sauce; see * note
1 bayou blast; for sprinkling
1 chopped green onions; for sprinkling

Directions

* 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, ¼ 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 ¼ 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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-20-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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