Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Unsalted butter

  2. 1 cup 62g / 2 1/5oz Finely-chopped yellow onions

  3. 1/2 cup 55g / 1.9oz Finely-chopped celery

  4. 1/4 cup 36g / 1 1/3oz Finely-chopped seeded red bell pepper

  5. 1/4 cup 36g / 1 1/3oz Finely-chopped seeded yellow bell pepper Salt - to taste Cayenne - to taste

  6. 1 tablespoon 15ml Chopped garlic

  7. 1 lb 454g / 16oz Lump crabmeat - picked over for Shells and cartilage

  8. 1/4 cup 15g / 1/2oz Chopped green onions, green parts only

  9. 1/4 cup 36g / 1 1/3oz Grated Parmigiano-Reggiano cheese

  10. 2 tablespoons 30ml Finely-chopped fresh parsley leaves

  11. 1 tablespoon 15ml Creole mustard

  12. 1/2 cup 118ml Mayonnaise

  13. 1 1/2 cups 219g / 7.7oz Dried fine bread crumbs

  14. 1 cup 237ml Vegetable oil

  15. 1/4 cup 15g / 1/2oz Bleached all-purpose flour

  16. 3 teaspoons 15ml Creole seasoning, (Essence) - seeNote

  17. 1 teaspoon 5ml Egg (large)

  18. 1 tablespoon 15ml Water

  19. 2 tablespoons 30ml Idaho potatoes - peeled, and (large) Cut into shoestrings

  20. 1 Fresh Horseradish Sauce - (see recipe)

  21. 1 Roasted Corn And Tomato Salad - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. 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 the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mustard, mayonnaise, the cooled vegetables and 3/4 cups of the bread crumbs. Mix well. 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 Essence. In another bowl, whisk the 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 in a large saute pan over medium-high heat. 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. Preheat the fryer. Fry the potatoes in batches until golden brown, about 3 to 4 minutes, stirring occasionally for overall browning. Drain the cakes on paper towels. Season the cakes with the remaining teaspoon Creole seasoning. Drain the potatoes on paper towels. Season with salt. Spoon the horseradish sauce in the center of each plate. Lay the crab cakes in the center of the sauce. Spoon the corn and tomato salad over each cake. Pile the potatoes on top of the salad. Garnish with parsley. This recipe yields 10 cakes.


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