Ingredients: |
Ingredients: 6 tbsp olive oil
⅓ cup yellow onion or shallot
¼ cup chopped red bell pepper
¼ cup chopped green onion
1 tbsp minced garlic
3 tbsp plus 1 tsp Creole seasoning, plus extra for sprinkling
3 eggs
2 tsp Creole or whole see mustard
1¼ cup bread crumbs, divided
6 tbsp Parmesan cheese
1 lb lump crabmeat, with no shells and cartilage
⅔ cup flour
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Directions: |
Directions:1. In a heavy skillet heat 3 tbsp olive oil over high heat – add onion or shallots and red peppers – sauté for 1 min
season with salt and pepper – stir in green onions, garlic, 2 tbsp Creole seasoning – cook 1 min
2. Transfer sauteed vegetables in large bowl to cool – whisk in 2 eggs, mustard, ¼ cup bread crumbs and Parmesan
cheese – gently fold in crab meat – DO NOT STIR OR FOLD ROUGHLY – try to keep the lumps of crab meat whole
set aside
3. In three separate bowls:
Bowl 1 - Combine ⅔ cups flour with 1 tsp Creole seasoning
Bowl 2 - Combine 1 cup bread crumbs with 1 tbsp Creole seasoning
Bowl 3 – Whisk remaining 1 egg with ¼ cup water
4. Using your hands gently for 8-10 medium cakes from the crab mixture – packing them firmly but not tightly –dredge
cakes I seasoned flour, dip in egg mixture, then coat thoroughly in bread-crumb mix – shake off excess crumbs – let
sit several minutes
5. In a large heavy skillet heat remaining 3 tbsp olive oil over high heat – when very hot add crab cakes in batches and
fry until golden brown and crisp – about 2 minutes per side
6. Drain on paper towels |
This recipe for Essence of Emeril Crab Cakes is from