Food Network: Emeril's Crab Cakes

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Emeril's Crab Cakes
Recipe courtesy Emeril Lagasse, Louisiana Real and Rustic, William Morrow and Company Publishers, 1996

Ingredients
2 tablespoons olive oil
1 cup small diced yellow onions
1/2 cup small diced celery
1/4 cup small diced red bell peppers
1/4 cup small diced yellow bell peppers
Salt and pepper
1 tablespoon chopped garlic
1 pound lump crabmeat, cleaned and picked over for shells and cartilage
1/4 cup chopped green onions
1/4 cup grated Parmigiano-Reggiano
2 tablespoons finely chopped parsley leaves

3 tablespoons Creole mustard
4 tablespoons fresh lemon juice, (juice of 2 lemons), in all
2 eggs, in all
3 1/2 cups vegetable oil, in all
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1 1/2 cups fine bread crumbs, in all
1/4 cup all-purpose flour
3 teaspoons Creole seasoning, in all
1 tablespoon water
1/4 teaspoon white pepper
Maw-Maw's Slaw, recipe follows
Creole Tartar Sauce, recipe follows

Instructions
Heat the olive oil in a medium saute pan over medium
heat. Add the onions, celery, and peppers. Season with salt and pepper. Saute for
5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from
the heat and cool for 5 minutes. In a medium mixing bowl, combine the crabmeat,
green onions, grated cheese, parsley, Creole mustard, and juice of 1 lemon. Mix to
incorporate. Set the mixture aside.

In a food processor with a metal blade, process 1 egg and remaining lemon juice
for 1 minute. With the machine running, slowly add 1 cupvegetable oil. The
mixture will be thick after all the oil is incorporated. Add the Worcestershire
and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt
and pepper.

Fold the cooled sauteed vegetables into the crab mixture. Fold 1/2 cup of the
mayonnaise and 3/4 cup of the bread crumbs into the crab mixture. Mix gently but
thoroughly. In a shallow bowl, season the flour with 1 teaspoon of the Creole
seasoning and the white pepper. In another bowl, whisk the remaining egg with the
water. Finally in 1 bowl, combine the remaining bread crumbs and 1 teaspoon Creole
seasoning together. Portion the filling into 1/3 cup balls. Form the balls into
patties, about 1-inch thick. Pour the remaining 2 1/2 cups oil into a saute pan
and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned
flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the
cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the
cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil
and drain on a paper-lined plate. Season the cakes with the remaining Creole
seasoning. Serve with Maw-Maw's Slaw and Creole Tartar Sauce.

Maw-Maw's Slaw:
1/2 pound white cabbage, shredded (about 2 cups)
1/2 pound red cabbage, shredded (about 2 cups)
1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed,
washed and shredded (about 2 cups)
1 cup thinly sliced red onions
1 cup chopped green onions, green part only
1/2 cup chopped parsley leaves
1 1/4 cups homemade mayonnaise
1/4 cup Creole or whole grain mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne

2 teaspoons sugar

Place the white cabbage, red cabbage, greens, red onions, green onions, and
parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard,
salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens
and toss to mix thoroughly. Cover and refrigerate for at least 1 hour.

Serve chilled. The slaw can be made (or chilled) 3 hours ahead.

Creole Tartar Sauce:
1 egg*
1 tablespoon minced garlic
2 tablespoons fresh lemon juice

1 tablespoon chopped parsley leaves
2 tablespoons chopped green onions
1 cup olive oil
1/4 teaspoon cayenne pepper
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt

Put the egg, garlic, lemon juice, parsley, and green onions in a food processor
and puree for 15 seconds. With the processor running, pour the oil through the
feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or
twice to blend. Cover and let sit for 1 hour in the refrigerator before using.
Best if used within 24 hours.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due
to the slight risk of Salmonella or other food-borne illness. To reduce this risk,
we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or whites and the shell.
Yield: 1 1/3 cups