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Essence of Emeril Crab Cakes Recipe

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This recipe for Essence of Emeril Crab Cakes, by , is from The Gibson Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tim Gibson


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

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

Number Of Servings:
Number Of Servings:




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