Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Egg
1 tb Dijon mustard
1 ts Minced garlic
Juice of 1/2 lemon
1 c Olive oil plus 1 tablespoon
Salt and pepper
1/2 c Chopped onions
1/4 c Chopped red peppers
1/4 c Chopped yellow peppers
1 lb Lump crab meat, picked over
For cartilage
1 tb Creole mustard
1 tb Finely chopped parsley
2 c Fine bread crumbs
1 c Flour
Essence
1 Egg, beaten
1/4 c Milk
1/2 - 3/4 cup vegetable oil for
Frying
1/2 c Fried leeks
2 tb Chopped green onions
1 tb Brunoise red peppers
1 tb Brunoise yellow peppers

In a food processor with metal blade, pulse the egg, mustard, garlic
and lemon juice for 1 minute. In a steady stream, add 1 cup of oil.
Blend until the emulsion is thick. Season with salt and pepper. In a
sauté pan, heat 1 tablespoon olive oil. When the oil is hot, sauté
the vegetables until wilted, about 2 minutes. Remove from the heat
and cool. In a mixing bowl, combine the crab meat, vegetables, Creole
mustard and parsley together. Season with salt and pepper. Fold in
the emulsion. Stir in enough bread crumbs to bind the cakes. Portion
the mixture into 4-ounce cakes. Season the flour and remaining bread
crumbs with Essence. In a small bowl, whisk the egg and milk
together. Season the egg wash with Essence. Dredge the cakes in the
seasoned flour. Dip the cakes in the egg wash, letting the excess
drip off. Dredge the cakes in the bread crumbs. Fill a sauté pan with
enough vegetable oil so that is comes up 1/2 of the pan. Heat the
oil. When the oil is hot, pan-fry the cakes for 2 to 3 minutes on
each side, or until golden. Remove from the oil and drain on a
paper-lined plate. Season the cakes with Essence.

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