2 tb Unsalted butter
1 c Finely chopped yellow onions
1/2 c Finely chopped celery
1/4 c Seeded and finely chopped
-red bell pepper
1/4 c Seeded and finely chopped
-yellow bell
; pepper
Salt
Cayenne
1 tb Chopped garlic
1 lb Lump crabmeat; picked over
-for
; shells and
; cartilage
1/4 c Chopped green onions; green
-parts only
1/4 c Grated Parmesan Reggiano
-cheese
2 tb Finely chopped fresh parsley
-leaves
3 tb Creole mustard
3 tb Fresh lemon juice
2 lg Eggs
2 c Vegetable oil
Fresh ground white pepper
1/2 ts Worcestershire sauce
1/4 ts Tabasco sauce
1 1/2 c Dried fine bread crumbs
1/4 c Bleached all-purpose flour
3 ts Emeril’s Creole Seasoning
1 tb Water
1. Melt the butter in a small saute pan over medium heat. Add the onions,
celery and bell peppers. Season with salt and cayenne. Cook, stirring,
until vegetables are soft and slightly golden, about 5 minutes. Add the
garlic and cook, stirring, for 2 minutes. Cool for 5 minutes.
2. In a large mixing bowl, combine the crabmeat, green onions, cheese,
parsley, mustard and 2 tablespoons of the lemon juice. Mix well, then set
aside.
3. In another bowl, whisk one of the eggs until frothy. Add the remaining
tablespoon lemon juice, then slowly whisk in 1 cup of the vegetable oil.
The mixture will look like thin mayonnaise. Season with salt and white
pepper. Add the Worcestershire and Tabasco. Whisk together well. Combine
the vegetable mixture with the crab mixture. Fold in 1/2 cup of the
mayonnaise mixture and 3/4 cup of the bread crumbs. Mix well.
4. Divide the mixture into 10 equal portions and form them into
1-inch-thick cakes (patties). In a shallow bowl, combine the flour with 1
teaspoon of the Creole Seasoning. In another bowl, whisk the remaining egg
with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs
and 1 teaspoon of the Creole Seasoning. Heat the remaining 1 cup oil to 360
degrees F in a large saute pan over medium-high heat.
5. Dredge the cakes first in the seasoned flour, tapping off any excess,
then in the egg wash, letting the excess drip off. Dredge the cakes in the
seasoned bread crumbs, coating them evenly. Gently lay the cakes, 3 to 4 at
a time, in the oil and fry until lightly golden, about 4 minutes on each
side. Drain on paper towels.
6. Season the cakes with the remaining teaspoon Creole seasoning. Serve
each topped with a poached egg and drizzled with hollandaise sauce.
Yield: 10 cakes
This recipe
Yields
1 servings