- Level: Easy
- Yield: 10 cakes
- Level: Easy
- Yield: 10 cakes
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1 tablespoon water
2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/4 cup vegetable oil
1/2 cup finely chopped celery
Garnish: Green onions
1/4 cup seeded and finely chopped red bell pepper
1/4 cup seeded and finely chopped yellow bell pepper
Salt
Cayenne
1 tablespoon chopped garlic
1 pound lump crabmeat, picked over to remove shells and cartilage
1/4 cup chopped green onions, green parts only, plus extra for garnish
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons Creole mustard
Juice of one fresh lemon (or 3 tablespoons)
1/2 cup mayonnaise
Worcestershire sauce
Hot pepper sauce
1 1/2 cups dried fine bread crumbs
1/4 cup all-purpose flour
Essence, recipe follows
2 eggs (for egg wash)
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
- Melt butter in a small saute pan over medium heat. Add 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, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.
- To serve, place Creole Meuniere sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Essence.
Essence (Emeril's Creole Seasoning):
Yield: about 2/3 cup
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe from Emeril Lagasse
Categories:
Skillet Crab Cakes is a flavorful recipe that can be cooked right where you catch the crabs or when you return home. The recipe starts by making a crab salad, alternately this could be leftover crab salad from a previous meal. A few specific seasonings are in the recipe but you can swap these out for your preferred ones on crab. The actual frying of the crab cakes is the trickiest bit. The big tip is the medium temperature and
touching as little as possible. Allowing the cakes to firm up through the cooking process helps keep them together when flipping or serving. Crab Salad
Crab Cakes
- 1 Anaheim pepper
- 1 jalapeño pepper
- 1 egg
- 1 1/2 cups breadcrumbs divided
- 1/2 cup butter
- 1 tablespoon olive oil
bowl
large skillet
Crab Salad
Combine the crab, mayonnaise, green onions, lemon juice, Slap Your Mamma, and Old Bay in a large bowl then gently fold together.
Crab Cakes
Roast the Anaheim and jalapeño peppers by coating them in olive oil and then charing them on the grill. Place the charred peppers in a plastic bag. Remove and dispose of the skin, stem, and seeds. Dice into small pieces. Add to the crab salad.
Add to the crab salad the egg and ½ a cup of the breadcrumbs. Stir until well combined. Slowly add additional breadcrumbs until a sturdy texture that will allow the forming of patties.
Place the remaining breadcrumbs on a chopping board. Form crab patties in your hands then place them on the breadcrumbs turning to make sure they are covered on both sides.
Heat a large skillet to a medium temperature then add the butter and olive oil. When melted add the crab cakes and cook for about 5 minutes on either side or until the crab cakes are golden brown on both sides and cooked through. Serve hot.
Calories: 381kcalCarbohydrates: 21gProtein: 20gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 105mgSodium: 1093mgPotassium: 259mgFiber: 2gSugar: 2gVitamin A: 601IUVitamin C: 11mgCalcium: 100mgIron: 2mg
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