Emerils Crab Cakes

Ingredients

• 2 tablespoons olive oil
• 1 cup small diced yellow onions
• 1/2 cup small diced celery
• 1/4 cup small diced red bell peppers
• 1/4 cup small diced yellow bell peppers
• 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), in all
• 2 eggs, in all
• 3 1/2 cups vegetable oil, in all
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
• 1 1/2 cups fine bread crumbs, in all
• 1/4 cup all-purpose flour
• 3 teaspoons Creole seasoning, in all
• 1 tablespoon water
• 1/4 teaspoon white pepper
• Maw-Maw's Slaw, recipe follows
• Creole Tartar Sauce, recipe follows
• 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

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