Recipe(tried): Emeril's Pan-Fried Spicy Crab Cakes

Gloria: Here's the recipe from Emeril Live TV Program

PAN-FRIED SPICY CRAB CAKES

2 tbsp. unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/4 cup seeded and finely chopped red bell peppers
1/4 cup seeded and finely chopped yellow bell pepper
Salt
Cayenne
1 tbsp. chopped garlic
1 pound lump crabmeat, picked over for shells
1/4 cup finely sliced green onions
1/4 cup grated Parmesan cheese
2 tbsp. finely chopped fresh parsley leaves
3 tbsp. creole mustard
juice of 1 fresh lemon (3tablespoons)
1/2 cup mayonnaise
Worcestershire sauce
Hot pepper sauce
1 1/2 cups fine bread crumbs, divided use
1/4 cup all-purpose flour
Emeril's Essence seasoning
2 eggs (for egg wash)
1 tbsp. water
1/4 cup vegetable oil
Garnish: Green onions, thinly sliced

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

In a large mixing bowl, combine the crabmeat, green onions, Parmesan cheese, parsley, mustard, and lemon juice. Mix the mayonnaise, Worcestershire, and hot sauces together. Combine veg. mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cups bread crumbs. Toss gently. Divide into 10 equal portions. Form into 1-inch thick round patties.

In a shallow bowl, combine the flour and season with Essence.

In another bowl, whisk the egg with the water.

In a third bowl, combine the remaining 3/4 cups bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in eggwash, letting excess drip off. Lastly, dredge into seasoned bread crumbs, coating cakes evenly.

In a large saute pan, heat oil. Fry the cakes 3-4 at a time in the hot oil until lightly golden on both sides. (about 5 min. on each side) Drain on paper towels. Season with more essence while still hot.

To serve, Place Creole Meuniere sauce in the center of each plate.