Emeril’s Crab Cakes
Emeril Lagasse’s influence on home cooking in the US is undeniable. His influences are from New Orleans but he is Portuguese by descent and many of his recipes are of the fusion variety. One of our favorites here regionally is the crabcake and this is a different take. I made them yesterday and they are gone. This would be a great second course to one of the pasta dishes I have posted and is a change of pace for the palate. Emeril makes a fresh mayonnaise with hot sauce and Worcestershire sauce. I use just plain Dukes!!!
Ingredients:
- 2-3 Tablespoons of olive oil- I use an additional large pat of butter with the oil.
- 1 cup small diced yellow onions
- ½ cup diced celery
- 1 Tablespoon chopped garlic
- ¼ cup small diced red bell peppers
- ¼ cup small diced yellow diced peppers
- Salt and Pepper to taste
- 1 pound jumbo lump crabmeat
- ¼ cup chopped green onions
- ¼ cup grated Parmigiano Reggiano cheese
- 2 Tablespoons finely chopped parsley leaves
- 3 Tablespoons Dijon or Creole mustard
- Juice of 2 lemons
- 2 eggs
- 2 or 3 cups of vegetable oil for frying
- 3 teaspoons Creole seasoning
- 2 cups panko bread crumbs
Preparation:
- Heat the olive oil and saute the onions, celery and peppers until softened around 5 minutes.
- Add the garlic and saute for a few minutes.
- Remove from the pan and let cool in a shallow bowl.
- Place the crab meat in another bowl and mix with the green onions, grated cheese, parsley, mustard and juice of one lemon.
- When cooled fold in the sauteed vegetables to the crab mixture. Also fold in ½ cup of mayonnaise and a cup of the panko crumbs.
- Use three shallow bowls one with seasoned flour, one with the eggs whisked for dredging and one with seasoned flour.
- Use a large spoon or a 1/3 cup measure scoop out the crab mixture and form into a pattie- you might get 5 or 6 out of this.
- By now you will have placed the oil in a frying pan and heat to 360 degrees.
- Dip each cake in the egg wash, then the flour and finally the panko crumbs.
- Gently place them into the oil and fry for 3 or 4 minutes each side.
- Remove and drain.
- Season to taste and place lemon wedges on the platter and serve.
Enjoy!!!
