EMERILS PAN FRIED SPICY CRAB CAKES

EMERILS PAN FRIED SPICY CRAB CAKES image

Yield 6

Number Of Ingredients 32

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Ingredients

2 tablepoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped yellow bell peppers
salt
cayenne
1 tablespoon chopped garlic
1 pound lump crab meat, drained
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
3 tablesopons fresh lemon juice
1/2 cup mayonnaise
worcestershire sauce
hot pepper sauce
3/4 cup dried breadcrumbs/crackers/panko and 3/4 cups bread crumbs set aside
1/4 cup all purpose flour
essence
2 eggs for egg wash
1 tablespoon water
1/4 cup vegetable oil.
Essence:
2 1/2 Tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon caynenne pepper
1 tabblespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

Melt butter in a small skillet over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring until the vebetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Remove from the heat and cool for 5 minutes. In a large mixing bowl, combine the crabmenat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise , Worcestershire Sauce and hot pepper sauce together in a separate bowl. Combine the vegetable mixture with the crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide the 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 the seasoned flour, tapping off excess. THEN dip them in the egg wash, letting excess drip off. Lastly, dredge cakes into seasoned breadcrumbs, coating the cakes evenly. In a large skillet, heat the 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.

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Michael Allchin

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I'm on a keto diet, so I made these crab cakes with almond flour and coconut flour instead of bread crumbs. They were amazing!

Omeira Omeiraa

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I'm on a low-carb diet, so I made these crab cakes without bread crumbs. They were still very good!

Sanjana Shima

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I'm gluten-free, so I made these crab cakes with almond flour instead of bread crumbs. They were delicious and crispy!

Sudais Abbasi

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I'm a vegetarian, so I made these crab cakes with tofu instead of crab. They were surprisingly good!

Ida Leseilane

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I'm allergic to crab, so I made these crab cakes with shrimp instead. They were just as delicious!

Hanif Makandar

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These crab cakes were way too expensive. I could have bought a whole crab for less money.

Alex Flygare

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I followed the recipe exactly and the crab cakes fell apart when I tried to flip them. I'm not sure what I did wrong.

Rj ali hassan rajput Hassan

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These crab cakes were a bit bland for my taste. I would recommend adding more spices and herbs.

Ms Na

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I'm not a big fan of seafood, but I really enjoyed these crab cakes. They were flavorful and well-seasoned.

RG Raju Gain

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I love Emeril's recipes and this one is no exception. The crab cakes were delicious and the remoulade sauce was perfect.

Faixan

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These crab cakes were a bit more work than I expected, but they were worth it. They were the best crab cakes I've ever had.

Jayden Barber

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I've never made crab cakes before, but this recipe made it easy. They were so delicious and I will definitely be making them again.

Nhaa Dee

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I made these crab cakes for a party and they were a huge success. Everyone loved them!

Sbongile Malinga

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I followed the recipe exactly and the crab cakes turned out perfectly. They were crispy on the outside and tender on the inside.

Mostafa Mahmoud

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These crab cakes were a bit too spicy for my taste, but they were still very good. I would recommend using less cayenne pepper if you don't like spicy food.

Brian Kipngeno

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I was a bit hesitant to try this recipe because I'm not a big fan of spicy food, but I'm glad I did. The crab cakes were delicious and the remoulade sauce was the perfect complement.