Crispy Creole Crab Cakes with Two Homemade Condiments

Info

• Prep time: 35 minutes
• Cook time: 17 minutes
• Total time: 2 hours 52 minutes
• Yield: 10 crab cakes

Ingredients

• 2 tablespoons olive oil
• 1 cup yellow onions, cut into small dice
• 1/2 cup celery, cut into small dice
• 1/4 cup red bell peppers, cut into small dice
• 1/4 cup yellow bell peppers, cut into small dice
• Salt and pepper
• 1 tablespoon chopped garlic
• 1 pound lump crabmeat, cleaned and picked over for shells and cartilage
• 1 pound lump crabmeat, cleaned and picked over for shells and cartilage
• 1/4 cup chopped green onions
• 1/4 cup grated Parmigiano-Reggiano
• 2 tablespoons finely chopped parsley leaves
• 3 tablespoons Creole mustard
• 4 tablespoons fresh lemon juice (juice of 2 lemons), divided
• 2 eggs, divided
• 3 1/2 cups vegetable oil, divided
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
• 1 1/2 cups fine bread crumbs, divided
• 1/4 cup all-purpose flour
• 3 teaspoons Creole seasoning, divided
• 1 tablespoon water
• 1/4 teaspoon white pepper
• Maw-Maw's Slaw (recipe follows)
• Creole Tartar Sauce (recipe follows)

Maw-Maw's Slaw

• 1/2 pound white cabbage, shredded (about 2 cups)
• 1/2 pound red cabbage, shredded (about 2 cups)
• 1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed and shredded (about 2 cups)
• 1 cup thinly sliced red onions
• 1 cup chopped green onions, green part only
• 1/2 cup chopped parsley leaves
• 1 1/4 cups homemade mayonnaise
• 1/4 cup Creole or whole grain mustard
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 2 teaspoons sugar

Creole Tartar Sauce

• 1 egg*
• 1 tablespoon minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley leaves
• 2 tablespoons chopped green onions
• 1 cup olive oil
• 1/4 teaspoon cayenne pepper
• 1 tablespoon Creole or whole-grain mustard
• 1 teaspoon salt

Instructions

1. In a medium saute pan, warm the olive oil over medium heat. Add the onions, celery, and peppers, and season with salt and pepper. Cook for 5 minutes, then add the garlic and cook for another 2 minutes. Take the pan off the heat and let cool for 5 minutes. In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, Creole mustard, and the juice of 1 lemon. Stir to mix well and set aside.
2. Using a food processor fitted with a metal blade, process 1 egg and the remaining lemon juice for 1 minute. While the machine is running, slowly pour in 1 cup of the vegetable oil. The mixture will thicken once all the oil is incorporated. Add the Worcestershire and hot sauce and process to combine. Season the mayonnaise with salt and pepper.
3. Fold the cooled sauteed vegetables into the crab mixture. Then fold in 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs. Mix gently but thoroughly. In a shallow bowl, combine the flour with 1 teaspoon of the Creole seasoning and the white pepper. In a second bowl, whisk the remaining egg with the water. In a third bowl, mix the remaining bread crumbs with 1 teaspoon Creole seasoning. Portion the filling into 1/3-cup balls and shape into patties about 1 inch thick. Pour the remaining 2 1/2 cups oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour, then dip them in the egg wash, letting the excess drip off, and finally coat them completely with the seasoned bread crumbs. Carefully place the cakes in the hot oil and fry for 4 minutes on each side. Remove from the oil and drain on a paper-lined plate. Sprinkle with the remaining Creole seasoning. Serve with Maw-Maw's Slaw and Creole Tartar Sauce.
4. For the slaw, put the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, stir together the mayonnaise, mustard, salt, black pepper, cayenne, and sugar until well blended. Add this dressing to the greens and toss thoroughly. Cover and refrigerate for at least 1 hour.
5. Serve the slaw chilled. It can be made (or chilled) up to 3 hours ahead.
6. For the tartar sauce, place the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and refrigerate for 1 hour before using. Best if used within 24 hours.