Try this Crab Cakes recipe, or contribute your own.
Suggest a better description* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is included in this collection. In a medium saute pan, over medium heat, heat the olive oil. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crab meat, green onions, grated cheese, parsley, Creole mustard, and juice of one lemon together. Mix to incorporate. Set the mixture aside. In a food processor with a metal blade, process one egg and remainder of lemon juice for 1 minute. With the machine running, slowly add 1/2 cup vegetable oil. The mixture will be thick after all the oil is incorporated. Add the Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper. Fold the sauteed vegetables into the crab mixture. Fold in 1/2 cup of the mayonnaise and 3/4 cup of bread crumbs into the crab mixture. Mix well. In a shallow bowl, season the flour with 1 teaspoon of the Bayou Blast. In another bowl, whisk the remaining egg with the water. Finally in one bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the oil into a saute pan and heat to 360 degrees, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning. This recipe yields 10 crab cakes. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A19 broadcast 02-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 10 | ||
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Calories: 881 | ||
Calories from Fat: 774 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86g | 115 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 59.3g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 248.6mg | 77 % | |
Sodium 398.4mg | 14 % | |
Potassium 316.5mg | 8 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 11.3g | ||
Protein 17.4g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 881
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