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Ingredientes
- 1 x Egg
- 1 Tbsp. Dijon mustard
- 1 tsp Chopped garlic Juice of 1/2 lemon
- 1 c. Extra virgin olive oil plus
- 1 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Minced onions
- 1/4 c. Minced red peppers
- 1/4 c. Minced yellow peppers
- 1 lb Lump crab meat picked over
- 1 Tbsp. Creole mustard
- 1 Tbsp. Finely-minced parsley
- 2 c. Fine bread crumbs
- 1 c. Flour Emeril"s Essence see * Note
- 1 x Egg beaten
- 1/4 c. Lowfat milk
- 3/4 c. Vegetable oil for frying
- 1 x recipe Roasted Poblano And Corn Tartar Sauce see * Note
- 1/2 c. Fried leeks Grated cheese
- 2 Tbsp. Minced green onions
- 1 Tbsp. Brunoise red peppers
- 1 Tbsp. Brunoise yellow peppers
Direcciones
- In a food processor with metal blade, pulse the egg, mustard, garlic and lemon juice for 1 minute. In a steady stream, add in 1 c. of oil. Blend till the emulsion is thick. Season with salt and pepper.
- In a saute/fry pan, heat 1 Tbsp. extra virgin olive oil. When the oil is warm, saute/fry the vegetables till wilted, about 2 min. Remove from the heat and cold. In a mixing bowl, combine the crab meat, vegetables, Creole mustard and parsley together. Season with salt and pepper. Mix in the emulsion. Stir in sufficient bread crumbs to bind the cakes. Portion the mix into 4-oz cakes.
- Season the flour and remaining bread crumbs with Emeril"s Essence. In a small bowl, whisk the egg and lowfat milk together. Season the egg wash with Essence. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs.
- Fill a saute/fry pan with sufficient vegetable oil so which is comes up 1/2 of the pan. Heat the oil. When the oil is warm, pan-fry the cakes for 2 to 3 min on each side, or possibly till golden brown. Remove from the oil and drain on a paper-lined plate. Season the cakes with Essence.
- Spoon the Roasted Poblano And Corn Tartar Sauce in the center of the plate. Lay the crab cake in the center of the sauce. Garnish the cakes with fried leeks, grated cheese, green onions, and brunoise peppers.
- This recipe yields 4 cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 4 servings | |
| Calories 1222 | |
| Calories from Fat 901 | 74% |
| Total Fat 101.84g | 127% |
| Saturated Fat 12.24g | 49% |
| Trans Fat 1.06g | |
| Cholesterol 195mg | 65% |
| Sodium 900mg | 38% |
| Potassium 668mg | 19% |
| Total Carbs 43.55g | 12% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.77g | 4% |
| Protein 34.57g | 55% |
