Ingredients: |
Ingredients: 2 TBS butter, 1 cup finely chopped onions
1/2 cup finely chopped celery
1/4 cup red bell pepper, seeded, chopped
1/4 cup yellow pepper, seeded chopped
salt,
cayenne,
1 TBS garlic, chopped
1 pound crabmeat
1/4 cup green onions, green parts only
1/4 cup Parmesan cheese
2 TBS fresh parsley leaves, finely chop
3 TBS Creole mustard;
1/2 cup mayonnaise
Juice of 1 fresh lemon;
Worcestershire sauce
Hot pepper sauce;
1 1/2 cup bread crumbs
1/4 cup flour
Essence
2 eggs (for egg wash)
1 TBS water
1/4 cup vegetable oil
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Directions: |
Directions:Melt butter in a small pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne pepper. 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 shallow bowl, combine flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in bread crumbs, coating cakes evenly. In a large sauté pan, heat oil. Gently lay the cakes, 3-4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.
To serve, place Creole-tartar sauce in center of each plate. Spoon the roasted vegetable relish in the center of the sauce and lay a cake on top of the relish.
Garnish with green onions and Essence. |
This recipe for Spicy Pan-Fried Crab Cakes is from