Ingredients
- two tablespoons unsalted butter
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 1/4 cup seeded and finely chopped red bell pepper
- 1/4 cup seeded and finely chopped yellow bell pepper
- Salt
- Cayenne
- 1 tablespoon chopped garlic clove
- 1 pound lump crabmeat, selected over for shells and cartilage
- 1/4 cup chopped eco-friendly onions, eco-friendly parts only
- 1/4 cup grated Parmigiano-Reggiano cheese
- two tablespoons finely chopped fresh parsley leaves
- 1 tablespoon Creole mustard
- 1/2 cup mayonnaise
- 1 1/2 cups dried fine bread crumbs
- 1 cup vegetable oil
- 1/4 cup bleached all-purpose flour
- 3 teaspoons Essence, recipe follows
- 1 large egg
- 1 tablespoon water
- 2 large baking taters, like russets, peeled and reduce shoestrings
- Fresh Horseradish Sauce, recipe follows
- Roasted Corn and Tomato Salad, recipe follows
- Essence (Emeril's Creole Seasoning):
- 2 1/two tablespoons paprika
- two tablespoons salt
- two tablespoons garlic clove powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon red pepper cayenne
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Directions
Melt the butter in a tiny saute pan over medium heat. Add some onions, celery and peppers. Season with salt and cayenne. Prepare, stirring, before the vegetables are soft and slightly golden, about a few minutes. Add some garlic clove and prepare, stirring, for just two minutes. Awesome for five minutes. Inside a large mixing bowl, combine the crabmeat, eco-friendly onions. cheese, parsley, mustard, mayonnaise, the cooled vegetables and threeOr4 glasses of the bread crumbs. Mix well. Divide the mix into 10 equal portions and form them into 1-inch-thick cakes (patties). Inside a shallow bowl, combine the flour with 1 teaspoon important. In another bowl, whisk the egg using the water. Inside a third bowl, combine the rest of the 3/4 cup bread crumbs and 1 teaspoon from the Creole seasoning. Heat the rest of the 1 cup oil to 360 levels F inside a large saute pan over medium-high temperature. Dredge the cakes first within the seasoned flour, tapping off any excess, then within the egg wash, letting the surplus drip off. Dredge the cakes within the seasoned bread crumbs. coating them evenly. Lightly lay the cakes, three or four at any given time, within the oil and fry until gently golden, about 4 minutes on every side. Preheat the fryer. Fry the taters in batches until golden brown, about three or four minutes, stirring from time to time for overall browning. Drain the cakes in writing towels. Season the cakes using the remaining teaspoon Creole seasoning. Drain the taters in writing towels. Season with salt. Spoon the horseradish sauce in the heart of each plate. Lay the crab cakes in the heart of the sauce. Spoon the corn and tomato salad over each cake. Pile the taters on the top from the salad. Garnish with parsley.
Essence (Emeril's Creole Seasoning):
Combine all ingredients completely and store within an airtight jar or container.
Yield: a couple ofOr3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Printed by William and Morrow, 1993.