[CH] crab cakes

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These are the crab cakes my daughter makes.  MAN, ARE THEY 
GOOD!!!!!!!!



CRAB CAKES WITH CHIPOTLE TARTAR SAUCE
from Essence Of Emeril EE48




Ingredients needed:

  a.. 6 tablespoons olive oil
  b.. 1/3 cup chopped yellow onion
  c.. 1/4 cup chopped red and green bell peppers
  d.. Salt and white and black pepper
  e.. 1/4 cup chopped green onions
  f.. 1 tablespoon minced garlic
  g.. 3 tablespoons plus 2 teaspoons Creole seasoning , plus 
extra for sprinkling
  h.. 3 eggs
  i.. 2 teaspoons Creole or other whole-seed mustard
  j.. 1 1/4 cups bread crumbs
  k.. 6 tablespoons freshly-grated Parmesan cheese
  l.. 1 pound lump crabmeat, carefully picked over for shells and 
cartilage
  m.. 2/3 cup flour
  n.. Chipotle Tartar Sauce (see next recipe)
  o.. Creole seasoning, for sprinkling
  p.. Chopped green onions, for sprinkling

In a skillet heat 3 tablespoons of oil over high heat. Add onions 
and bell peppers and saute 1 minute; season with salt and white 
and black pepper. Stir in green onions, garlic and 2 tablespoons 
of Creole seasoning; cook 1 minute. Transfer sauteed vegetables 
to a large bowl and cool slightly. Whisk in 2 eggs, then stir in 
mustard, 1/4 cup of bread crumbs and Parmesan cheese. Gently fold 
in crabmeat, taking care not to break it up, until well-combined. 
In 3 shallow bowls, combine flour with 1 teaspoon Creole 
seasoning in one; combine bread crumbs with remaining 1 
tablespoon plus 1 teaspoon Creole seasoning in second; and whisk 
remaining 1 egg with 1/4 cup water in third.

Using your hands, gently form 8 medium cakes from crab mixture, 
packing them firmly but not tightly. Dredge cakes in seasoned 
flour, dip in egg mixture, then coat thoroughly with seasoned 
bread crumbs, patting gently to pack sure crumbs adhere; shake 
off any excess crumbs. In a large skillet heat remaining 3 
tablespoons oil over high heat. When very hot add crab cakes and 
pan-fry until golden-brown and crisp, about 2 minutes per side. 
Drain on paper towels. To serve, arrange 2 crab cakes on each of 
4 plates, spoon a dollop of Creole Tartar sauce alongside, and 
sprinkle rims of plates with Creole seasoning and green onions.

Yield: 4 main course or 8 appetizer servings 

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