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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
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 1 tablespoon chopped garlic
• 1 pound lump crabmeat, picked over for shells and cartilage
• 1/4 cup chopped green onions (scallions), green parts only
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons finely chopped fresh parsley leaves
• 3 tablespoons Creole or whole-grain mustard
• 3 tablespoons fresh lemon juice
• 2 large eggs
• 2 cups vegetable oil
• 1/4 teaspoon freshly ground white pepper
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco sauce
• 1 1/2 cups dried fine white bread crumbs
• 1/4 cup bleached all-purpose flour
• 3 teaspoons Creole Seasoning
• 1 tablespoon water
• Fried Quail Eggs
• Creole Meuniere Sauce
• Roasted Vegetable Pecan Relish

Description

Spicy Crab Cakes With Fried Quail Eggs

Emerils