Pan-fried spicy crab cakes

1 servings

Ingredients

Quantity Ingredient
2.00 tablespoon unsalted butter
1.00 cup finely-chopped yellow onions
½ cup finely-chopped celery
¼ cup seeded; finely-chopped red bell p
¼ cup seeded; finely-chopped yellow bel
1 salt; to taste
1 cayenne pepper; to taste
1.00 tablespoon chopped garlic
1.00 pounds lump crabmeat; picked over
1 to remove shells and cartilage
¼ cup chopped green onions; green parts only
¼ cup grated parmesan cheese
2.00 tablespoon finely-chopped fresh parsley leaves
3.00 tablespoon creole mustard
1 juice of one fresh lemon -; (or 3 tbspns)
½ cup mayonnaise
1 worcestershire sauce; to taste
1 hot pepper sauce; to taste
1½ cup dried fine bread crumbs
¼ cup all-purpose flour
1 bayou blast; see * note
2.00 eggs; for egg wash
1.00 tablespoon water
¼ cup vegetable oil
1 chopped green onions; for garnish
1.00 recipe creole meuniere sauce i; see * note
1.00 recipe roasted vegetable pecan reli; sh, see * note

Directions

* 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 ¾ 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 ¾ 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 -

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

07-29-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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