This is one of four that I found and seems to be less complicated than the others.

Crab Cakes I
Recipe By : Emeril Lagasse
This recipe yields 10 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
1 tablespoon Chopped garlic
1 pound Lump crab meat -- picked over
1/4 cup Chopped green onions
1/4 cup Grated Parmesan-Reggiano cheese
2 tablespoons Finely-chopped parsley
3 tablespoons Creole mustard
4 tablespoons Fresh lemon juice, (juice of 2 lemons)
2 Eggs
3 1/2 cups Vegetable oil -- divided
1/4 teaspoon Freshly-ground white pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 cup All-purpose flour
3 teaspoons Bayou Blast -- see * Note
1 1/2 cups Fine bread crumbs
1 tablespoon Water
Salt -- to taste
Freshly-ground black pepper -- to taste

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this
collection.

In a medium saute pan, over medium heat, heat the olive oil. 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 crab meat, green onions, grated cheese, parsley, Creole mustard, and juice of one lemon together. Mix to incorporate. Set the mixture aside.

In a food processor with a metal blade, process one egg and remainder of lemon juice for 1 minute. With the machine running, slowly add 1/2 cup vegetable 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 sauteed vegetables into the crab mixture. Fold in 1/2 cup of the mayonnaise and 3/4 cup of bread crumbs into the crab mixture. Mix well.

In a shallow bowl, season the flour with 1 teaspoon of the Bayou Blast. In another bowl, whisk the remaining egg with the water. Finally in one 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 oil into a saute pan and heat to 360 degrees, 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.

Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A19 broadcast 02-20-1997)

Bayou Blast - {Emeril's Creole Seasoning}
Recipe By : Emeril Lagasse

2 1/2 tablespoons Paprika
2 tablespoons Salt
2 tablespoons Garlic powder
1 tablespoon Black pepper
1 tablespoon Onion powder
1 tablespoon Cayenne pepper
1 tablespoon Dried oregano
1 tablespoon Dried thyme

Combine all of the above ingredients thoroughly. Store in a clean, new or recycled, airtight
shaker-type spice jar.

This recipe yields 2/3 cup of Emeril's famous "Bayou Blast" Creole seasoning.

Comments: "Bayou Blast" gives you the big, bold flavor of Southern Louisiana by imparting the perfect balance of spices to your Cajun creations.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK