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Fat Camp Friday # 6: Emeril's Crab Cakes
 I love Fridays and today is no different. I get to see what my fellow bloggers have been cooking up this week! I thought about bringing you guys one of my Thanksgiving dishes, but I figured you would have many versions of those flying around in your feeds. So I was going to do an awesome Salmon dish I made a few weeks back - but I can't find my pictures! Which led me to this recipe. A crab cake recipe I got from Emeril Lagasse of Food Network. At first glance, this recipe seems rather involved but once you read through it, you may realize that you already have a lot of the ingredients on hand. If you are jonesing for some crab cakes and have the necesary ingredients, I highly suggest you try this one. These were so good! Slight crunch and not a lot of filler. A little heat (from the Tabasco) yet some lemon to balance it out, this one really has some flavors mingling in your mouth that just go well together. Oh, look at them sizzling in there:  You want to impress company at your next dinner event? Whip up a batch of these bad boys.  Emeril's Crab Cakes 2 tablespoons olive oil 1 cup small diced yellow onions 1/2 cup small diced celery 1/4 cup small diced red bell peppers 1/4 cup small diced yellow bell peppers Salt and pepper 1 tablespoon chopped garlic 1 pound lump crabmeat, cleaned and picked over for shells and cartilage 1/4 cup chopped green onions 1/4 cup grated Parmigiano-Reggiano 2 tablespoons finely chopped parsley leaves 3 tablespoons Creole mustard 4 tablespoons fresh lemon juice, (juice of 2 lemons), in all 2 eggs, in all 3 1/2 cups vegetable oil, in all 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce (recommended: Tabasco) 1 1/2 cups fine bread crumbs, in all 1/4 cup all-purpose flour 3 teaspoons Creole seasoning, in all 1 tablespoon water 1/4 teaspoon white pepper Heat the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate. Set the mixture aside. In a food processor with a metal blade, process 1 egg and remaining lemon juice for 1 minute. With the machine running, slowly add 1 cupvegetable oil. The mixture will be thick after all the oil is incorporated. Add the Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper. Fold the cooled sauteed vegetables into the crab mixture. Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into thecrab mixture. Mix gently but thoroughly. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning and the white pepper. In another bowl, whisk the remaining egg with the water. Finally in 1 bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the remaining 2 1/2 cups oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning. Now it's your turn!  <a href="http://www.mangoesandchutney.com/p/button-codes.html"><img src="http://i612.photobucket.com/albums/tt208/cmmerten/FCFButton.jpg" /></a> Share your recipe and visit some of the others that have linked up before you. *Make sure you link back to this page somewhere in your blog or your post* 
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