Spicy Crab Cakes With Poached Eggs And Hollandaise Sauce Recipe
Servings: 1
Ingredients
- 2 Tbsp. Unsalted butter
- 1 c. Finely minced yellow onions
- 1/2 c. Finely minced celery
- 1/4 c. Seeded and finely minced red bell pepper
- 1/4 c. Seeded and finely minced yellow bell pepper
- Â Â Salt
- Â Â Cayenne
- 1 Tbsp. Minced garlic
- 1 lb Lump crabmeat, picked over for shells and cartilage
- 1/4 c. Minced green onions, green parts only
- 1/4 c. Grated Parmesan Reggiano cheese
- 2 Tbsp. Finely minced fresh parsley leaves
- 3 Tbsp. Creole mustard
- 3 Tbsp. Fresh lemon juice
- 2 lrg Large eggs
- 2 c. Vegetable oil
- Â Â Fresh grnd white pepper
- 1/2 tsp Worcestershire sauce
- 1/4 tsp Tabasco sauce
- 1Â 1/2 c. Dry fine bread crumbs
- 1/4 c. Bleached all-purpose flour
- 3 tsp Emeril's Creole Seasoning
- 1 Tbsp. Water
Directions
- 1. Heat the butter in a small saute/fry pan over medium heat. Add in the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, till vegetables are soft and slightly golden brown, about 5 min. Add in the garlic and cook, stirring, for 2 min. Cold for 5 min.
- 2. In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mustard and 2 Tbsp. of the lemon juice. Mix well, then set aside.
- 3. In another bowl, whisk one of the Large eggs till frothy. Add in the remaining Tbsp. lemon juice, then slowly whisk in 1 c. of the vegetable oil.
- The mix will look like thin mayonnaise. Season with salt and white pepper. Add in the Worcestershire and Tabasco. Whisk together well. Combine the vegetable mix with the crab mix. Mix in 1/2 c. of the mayonnaise mix and 3/4 c. of the bread crumbs. Mix well.
- 4. Divide the mix into 10 equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with 1 tsp. of the Creole Seasoning. In another bowl, whisk the remaining egg with the water. In a third bowl, combine the remaining 3/4 c. bread crumbs and 1 tsp. of the Creole Seasoning. Heat the remaining 1 c. oil to 360 degrees F in a large saute/fry pan over medium-high heat.
- 5. 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 proportionately. Gently lay the cakes, 3 to 4 at a time, in the oil and fry till lightly golden brown, about 4 min on each side. Drain on paper towels.
- 6. Season the cakes with the remaining tsp. Creole seasoning. Serve each topped with a poached egg and drizzled with hollandaise sauce.
- Yield: 10 cakes
- NOTES : From Chef and author Emeril Lagasse's "Creole Christmas Cookbook"
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