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Ingredients

• 2 tablespoons unsalted butter
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped celery
• 1/4 cup seeded and finely chopped red bell pepper
• 1/4 cup seeded and finely chopped yellow bell pepper
• Salt
• Cayenne
• 1 tablespoon chopped garlic
• 1 pound lump crabmeat, picked over for shells and cartilage
• 1/4 cup chopped green onions, green parts only
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons finely chopped fresh parsley leaves
• 1 tablespoon Creole mustard
• 1/2 cup mayonnaise
• 1 1/2 cups dried fine bread crumbs
• 1 cup vegetable oil
• 1/4 cup bleached all-purpose flour
• 1 large egg
• 1 tablespoon water
• 2 large Idaho potatoes, peeled and cut into shoestrings
• 1 recipe Fresh Horseradish Sauce
• 1 recipe Roasted Corn and Tomato Salad
• 3 teaspoons EMERILS CREOLE SEASONING:
• 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

Description

Classic Crab Cakes With A Roasted Corn And Tomato Salad And Fresh Horseradish Sauce

Emerils