Recipe - Pan-Fried Seabass And Sweet Compote

2 tablespoon Unsalted butter
1 cup Finelychopped yellow onions
One half cup Finelychopped celery
One fourth cup Seeded; finelychopped red
bell pepper
One fourth cup Seeded; finelychopped
yellow bell pepper
Salt; to taste
Cayenne pepper; to taste
1 tablespoon Chopped garlic
1 pound Lump crabmeat; picked over
To remove shells and
cartilage
One fourth cup Chopped green onions; green
parts only
One fourth cup Grated Parmesan cheese
2 tablespoon Finelychopped fresh parsley
leaves
3 tablespoon Creole mustard
Juice of one fresh lemon ;
(or 3 tbspns)
One half cup Mayonnaise
Worcestershire sauce; to
taste
Hot pepper sauce; to taste
1 One half cup Dried fine bread crumbs
One fourth cup Allpurpose flour
Bayou Blast; see * Note
2 Eggs; for egg wash
1 tablespoon Water
One fourth cup Vegetable oil
Chopped green onions; for
garnish
1 Recipe Creole Meuniere Sauce
I; see * Note
1 Recipe Roasted Vegetable
Pecan Relish; see * Note

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}", "Creole
Meuniere Sauce I", and "Roasted Vegetable Pecan Relish" recipes which are
included in this collection.

Melt butter in a small saute pan over medium heat. Add onions, celery and
bell peppers. Season with salt and cayenne. Cook, stirring, until the
vegetables are soft and slightly golden, about 5 minutes. Add the garlic
and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing
bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and
lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce
together. Combine vegetable mixture with crab mixture. Fold in the
mayonnaise mixture and Three fourths cup of the bread crumbs. Divide combined mixture
into 10 equal portions and form into 1inch thick round patties. In a
shallow bowl, combine the flour and season with Bayou Blast. In another
bowl, whisk the egg with the water. In a third bowl, combine the remaining
Three fourths cup bread crumbs with the Creole seasoning. Dredge the crab cakes first
in seasoned flour, tapping off excess, then in egg wash, letting excess
drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes
evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a
time, and pan fry until lightly golden, about 4 minutes on each side. Drain
cakes on paper towels and season with Creole seasoning while still hot. To
serve, place Creole Meuniere Sauce in the center of each plate. Spoon the
Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on
top of the relish. Garnish with green onions and Bayou Blast. This recipe
yields 10 cakes.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1B57 broadcast 07221998) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

07291998

Recipe by: Emeril Lagasse

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