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
In a food processor with metal blade, pulse the egg, mustard, garlic and
lemon juice for 1 minute. In a steady stream, add 1 cup of oil. Blend until
the emulsion is thick. Season with salt and pepper. In a saut_ pan, heat 1
tablespoon olive oil. When the oil is hot, saut_ the vegetables until
wilted, about 2 minutes. Remove from the heat and cool. In a mixing bowl,
combine the crab meat, vegetables, Creole mustard and parsley together.
Season with salt and pepper. Fold in the emulsion. Stir in enough bread
crumbs to bind the cakes. Portion the mixture into 4 ounce cakes. Season
the flour and remaining bread crumbs with Essence. In a small bowl, whisk
the egg and 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 saut_ pan
with enough vegetable oil so that is comes up 1/2 of the pan. Heat the oil.
When the oil is hot, pan-fry the cakes for 2-3 minutes on each side, or
until golden. Remove from the oil and drain on a paper-lined plate. Season
the cakes with Essence.
Yield: 4 cakes
Yields
1 Servings
