CLASSIC CRAB CAKES

By gaster16

Ingredients

• 2 tablespoons unsalted butter
• 1 cup finely chopped yellow onions
• 1/3 cup finely chopped celery
• 1/4 cup each seeded and finely chopped red and yellow pepper
• Salt
• Cayenne
• 1 tablespoon chopped garlic
• 1 lb. lump crabmeat
• 1/4 cup chopped green onions green parts only
• 1/4 cup Parmesan cheese
• 1 tablespoons finely chopped fresh parsley
• 1 tablespoon Creole mustard
• 1/2 cup mayonnaise
• 1-1/2 cups dried fine bread crumbs
• 1 cup vegetable oil
• 1/4 cup all-purpose flour
• 3 teaspoons Essence
• 1 large egg
• 1 tablespoon water
• 1 large baking potatoes peeled and cut into shoestrings

Preparation

Step 1

Melt butter in small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring until vegetables are soft and slightly golden about 5 minutes. Add garlic, and cook, stirring for 2 minutes. Cool for 5 minutes. In large mixing bowl, combine crabmeat, green onions, cheese, parsley, mustard, mayonnaise, cooled vegetables and 3/4 cup bread crumbs. Mix well. Divide mixture into 10 equal portions and form into 1” thick cakes. In shallow bowl, combine flour with 1 teaspoon essence. In another bowl whisk egg with water. In third bowl combine remaining 3/4 cup bread crumbs and 1 teaspoon of essence. Heat remaining 1 cup oil to 360 degrees in large saute pan over medium-high heat. Dredge cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Dredge cakes in seasoned bread crumbs, coating them evenly. Gently lay cakes, 3-4 at a time, in oil and fry until lightly golden, about 4 minutes on each side. Preheat fryer. Fry potatoes in batches until golden brown about 3-4 minutes, stirring occasionally for overall browning.