Yield: about 20 cakes
1 tablespoon olive oil
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped red bell peppers
Mayonnaise (see below)
1/2 cup plus 2 tablespoons dried fine bread crumbs
1 cup Panko crumbs
2 tablespoons Emeril's Original Essence
1 pound jumbo lump crabmeat, picked for shells and cartilage
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 cup vegetable oil
Heat the olive oil in a large, heavy skillet over medium high-heat. Add the onions, celery, bell peppers and cook, stirring, until soft, about 3 minutes. Remove from heat and let cool.
Combine the mayonnaise, a little at a time, with cooked vegetables, 1/2 cupe plus 2 tablespoons of the bread crumbs, and 1 tablespoon of the Essencein a large bowl, and mix well. Gently fold in the crabmeat.
Combine the flour with 1 1/2 teaspoons of the Essence in a shallow bowl and mix well. Combine the remaining 1 cup of Panko with the remaining 1 1/2 teaspoons of Essence in another bowl. Whisk 1 egg with the milk in another bowl.
Using your hands, form mini cakes with the crabmeat mixture, packing gently but firmly. Dredge each crab cake in the flour mixture, then in the egg wash, then the Panko crumbs, shaking to remove any excess breading.
Heat 1/2 cup of vegetable oil in a large, heavy skillet over medium heat. Pan-fry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side. Drain on paper towels.
To serve, arrange the crab cakes on a platter and top each with your favorite topping. Serve hot.
1 large egg
1 tablespoon Creole mustard, or other whole grain mustard
2 teaspoons Worcestershire sauce
2 teaspoons Emeril's Kick It Up red pepper sauce
1 tablespoon Essence
1 cup vegetable oil
To make the mayonnaise, combine 1 egg, the Creole mustard, Worcestershire, hot sauce, and 1 tablespoon of the Essence in a food processor or blender. Process on high speed for 15 seconds. With the machine running, add 1 cup of the vegetable oil in a steady stream through the feed tube and process until it thickens.