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| 2 tablespoons olive oil 1 cup yellow onions, small dice 1/2 cup celery, small dice 1/4 cup red bell peppers, small dice 1/4 cup yellow bell peppers, small dice 1 tablespoon garlic, chopped 1 pound lump crab meat, cleaned and picked for cartilage 1/4 cup green onions, chopped 1/4 cup Parmesan Reggiano cheese, grated 2 tablespoons parsley, finely chopped 3 tablespoons Creole mustard 4 tablespoons fresh lemon juice, (juice of 2 lemons) 2 eggs 3 cups, plus 1/2 cup vegetable oil 1/4 teaspoon white pepper 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco sauce 1/4 cup al all-purpose flour 3 teaspoons Creole seasoning, in all, recipe follows 1-1/2 cups fine bread crumbs 1 tablespoon water Salt and pepperIn a medium saute pan, over medium 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 Creole seasoning. 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 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 paperlined plate. Season the cakes with the remaining Creole seasoning.Emeril's ESSENCE Creole Seasoning (also referred to 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 thymeCombine all ingredients thoroughly. Yield: 2/3 cup | |||||||