Recipe: Crab Cakes by Emeril for Penny...

Hi Penny...Looks like what we have here are basically the same recipe scaled to different servings and variations but I will post anyways...the other variations by Emeril that I have are :
Pan-Fried Spicy Crab Cakes

Crab Cakes With Poached Eggs And Wild Mushroom Sauce

Crab Cakes With Chipotle Tartar Sauce

All recipes are from : ESSENCE OF EMERIL with Emeril Lagasse

Let me know if you need any of the others...Best of Luck to you!

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 * recipe below
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 I included after the recipes.

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.
This recipe yields 10 crab cakes. Crab Cakes

1 Egg
1 tablespoon Dijon mustard
1 teaspoon Minced garlic
Juice of 1/2 lemon
1 cup Olive oil -- plus
1 tablespoon Olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 cup Chopped onions
1/4 cup Chopped red peppers
1/4 cup Chopped yellow peppers
1 pound Lump crab meat -- picked over
1 tablespoon Creole mustard
1 tablespoon Finely-chopped parsley
2 cups Fine bread crumbs
1 cup Flour
Emeril's Essence -- see * Note
1 Egg -- beaten
1/4 cup Milk
3/4 cup Vegetable oil -- for frying
1 recipe Roasted Poblano And Corn Tartar Sauce -- see * recipe below
1/2 cup Fried leeks
Grated cheese
2 tablespoons Chopped green onions
1 tablespoon Brunoise red peppers
1 tablespoon 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 saute pan, heat 1 tablespoon olive oil. When the oil is hot, saute 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 Emeril's 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 saute 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 to 3 minutes on each side, or until golden. 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.
Roasted Poblano And Corn Tartar Sauce

1 cup Homemade mayonnaise
1 Poblano pepper -- roasted, peeled,
-- seeded, small-diced
1/2 cup Sweet corn -- blanched
1 teaspoon Minced garlic
1/4 cup Buttermilk
Salt -- to taste
Freshly-ground black pepper -- to taste

In a mixing bowl, combine all the ingredients together. Mix until fully incorporated. Season with salt and pepper. Refrigerate the sauce for 1 hour before using.
This recipe yields 2 cups of sauce.Emeril's Essence Creole Seasoning (also known as Bayou Blast)

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 ingredients thoroughly.

Yield: 2/3 cup