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1
In a medium saute pan, over medium heat the olive oil.
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2
Add the onions, celery, and peppers.
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3
Season with salt and pepper.
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4
Saute for 5 minutes.
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5
Add the garlic and continue to saute for 2 minutes.
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6
Remove the pan from the heat and cool for 5 minutes.
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7
In a medium mixing bowl, combine the crab meat, green onions, grated cheese, parsley, Creole mustard, and juice of one lemon together.
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8
Mix to incorporate.
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9
Set the mixture aside.
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10
In a food processor with a metal blade, process one egg and remainder of lemon juice for 1 minute.
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11
With the machine running, slowly add 1/2 cup vegetable oil.
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12
The mixture will be thick after all the oil is incorporated.
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13
Add the Worcestershire and hot sauce, process the mixture to incorporate.
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14
Season the mayonnaise with salt and pepper.
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15
Fold the Sauteed vegetables into the crab mixture.
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16
Fold in 1/2 cup of the mayonnaise and 3/4 cup of bread crumbs into the crab mixture.
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17
Mix well.
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18
In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning.
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19
In another bowl, whisk the remaining egg with the water.
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20
Finally in one bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together.
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21
Portion the filling into 1/3 cup balls.
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22
Form the balls into patties, about 1 inch thick.
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23
Pour the oil into a saute pan and heat to 360 degrees F, about 2 minutes.
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24
Dredge the cakes in the seasoned flour.
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25
Dip the cakes in the egg wash, letting the excess drip off.
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26
Dredge the cakes in the seasoned bread crumbs, covering the cakes completely.
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27
Gently lay the cakes in the oil and fry for 4 minutes on each side.
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28
Remove the cakes from the oil and drain on a paperlined plate.
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29
Season the cakes with the remaining Creole seasoning.
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30
Combine all ingredients thoroughly.
