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