Classic Crab Cakes With A Roasted Corn And Tomato Salad

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 cup	62g / 2.2oz	Finely-chopped yellow onions
1/2 cup	55g / 1.9oz	Finely-chopped celery
1/4 cup	36g / 1.3oz	Finely-chopped seeded red bell pepper
1/4 cup	36g / 1.3oz	Finely-chopped seeded yellow bell pepper
		Salt - to taste
		Cayenne - to taste
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Lump crabmeat - picked over for
		Shells and cartilage
1/4 cup	15g / 0.5oz	Chopped green onions, green parts only
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
2 tablespoons	30ml	Finely-chopped fresh parsley leaves
1 tablespoon	15ml	Creole mustard
1/2 cup	118ml	Mayonnaise
1 1/2 cups	219g / 7.7oz	Dried fine bread crumbs
1 cup	237ml	Vegetable oil
1/4 cup	15g / 0.5oz	Bleached all-purpose flour
3 teaspoons	15ml	Creole seasoning, (Essence) - see * Note
1 teaspoon	5ml	Egg (large)
1 tablespoon	15ml	Water
2 tablespoons	30ml	Idaho potatoes - peeled, and (large)
		Cut into shoestrings
1		Fresh Horseradish Sauce - (see recipe)
1		Roasted Corn And Tomato Salad - (see recipe)

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D48) - from the TV FOOD - NETWORK

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