Spicy Crab Cakes with Poached Eggs And Hollandaise Sauce

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; pepper
2 c Vegetable oil
1/4 c Seeded and finely chopped
1/4 c Bleached all-purpose flour
1 tb Water
1 tb Garlic; chopped
2 tb Unsalted butter
; cartilage
1/2 ts Worcestershire Sauce
1/2 c Finely chopped celery
; shells and
Fresh ground white pepper
2 tb Finely chopped fresh parsley
1/4 ts Tabasco sauce
1 c Finely chopped yellow onions
1 1/2 c Dried fine bread crumbs
1 lb Lump crabmeat; picked over
1/4 c Chopped green onions; green
1/4 c Grated Parmesan Reggiano
2 lg Eggs
3 tb Fresh Lemon Juice
1/4 c Seeded and finely chopped
3 tb Creole mustard

Original recipe makes 1 servings



1. 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 vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. 2. In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mustard and 2 tablespoons of the lemon juice. Mix well, then set aside. 3. In another bowl, whisk one of the eggs until frothy. Add the remaining tablespoon lemon juice, then slowly whisk in 1 cup of the vegetable oil. The mixture will look like thin mayonnaise. Season with salt and white pepper. Add the Worcestershire and Tabasco. Whisk together well. Combine the vegetable mixture with the crab mixture. Fold in 1/2 cup of the mayonnaise mixture and 3/4 cup of the bread crumbs. Mix well. 4. 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 Creole Seasoning. In another bowl, whisk the remaining 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 F in a large saute pan over medium-high heat. 5. 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. Drain on paper towels. 6. Season the cakes with the remaining teaspoon Creole seasoning. Serve each topped with a poached egg and drizzled with hollandaise sauce. Yield: 10 cakes This recipe copyright 1997 Emerils Creole Christmas. NOTES : From Chef and author Emeril Lagasses "Creole Christmas Cookbook" Recipe by: Good Morning America

Calories Per Serving: 5008 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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