GMA Recipe: Spicy Crab Cakes with Poached Eggs & Hollandaise Sauce

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Spicy Crab Cakes with Poached Eggs & Hollandaise Sauce
From Chef and author Emeril Lagasse's ">Creole Christmas" cookbook
September 25, 1998

Spicy Crab Cakes with Poached Eggs & Hollandaise Sauce photo

Ingredients

2 tablespoons unsalted butter

1 cup finely chopped yellow onions

1/2 cup finely chopped celery

1/4 cup seeded and finely chopped red bell pepper

1/4 cup seeded and finely chopped yellow bell pepper

salt

cayenne

1 tablespoon chopped garlic

1 pound lump crabmeat, picked over for shells and cartilage

1/4 cup chopped green onions, green parts only

1/4 cup grated Parmesan Reggiano cheese

2 tablespoons finely chopped fresh parsley leaves

3 tablespoons Creole mustard

3 tablespoons fresh lemon juice

2 large eggs

2 cups vegetable oil

fresh ground white pepper

1/2 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco sauce

1 1/2 cups dried fine bread crumbs

1/4 cup bleached all-purpose flour

3 teaspoons Emeril's Creole Seasoning

1 tablespoon water

Directions

1. Melt the butter in a small saute pan over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes.

2. In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mustard and 2 tablespoons of the lemon juice. Mix well, then set aside.

3. In another bowl, whisk one of the eggs until frothy. Add the remaining tablespoon lemon juice, then slowly whisk in 1 cup of the vegetable oil. The mixture will look like thin mayonnaise. Season with salt and white pepper. Add the Worcestershire and Tabasco. Whisk together well. Combine the vegetable mixture with the crab mixture. Fold in 1/2 cup of the mayonnaise mixture and 3/4 cup of the bread crumbs. Mix well.

4. Divide the mixture into 10 equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with 1 teaspoon of the Creole Seasoning. In another bowl, whisk the remaining egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and 1 teaspoon of the Creole Seasoning. Heat the remaining 1 cup oil to 360 degrees F in a large saute 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 evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Drain on paper towels.

6. Season the cakes with the remaining teaspoon Creole seasoning. Serve each topped with a poached egg and drizzled with hollandaise sauce.

Yield: 10 cakes

This recipe copyright © 1997 Emeril's Creole Christmas.