Crab Cakes (Emeril)
| Yield: | 1 Servings |
| Categories: |
| 1 | Egg | |
| 1 | tb | Dijon mustard |
| 1 | ts | Minced garlic |
| Juice of 1/2 lemon | ||
| 1 | c | Olive oil plus 1 tablespoon |
| Salt and pepper | ||
| 1/2 | c | Chopped onions |
| 1/4 | c | Chopped red peppers |
| 1/4 | c | Chopped yellow peppers |
| 1 | lb | Lump crab meat,; picked over for cartilage |
| 1 | tb | Creole mustard |
| 1 | tb | Finely chopped parsley |
| 2 | c | Fine bread crumbs |
| 1 | c | Flour |
| Essence | ||
| 1 | Egg,; beaten | |
| 1/4 | c | Milk |
| 3/4 | c | Vegetable oil for frying |
| 1/2 | c | Fried leeks |
| 2 | tb | Chopped green onions |
| 1 | tb | Brunoise red peppers |
| 1 | tb | Brunoise yellow peppers |
Advertisement