HOW TO MAKE CRAB CAKES??

Crab Cakes with Tomato Mustard Coulis

1 1/3 cups Tomato mustard coulis (recipe follows)
6 tablespoons olive oil
1/3 cup onions, chopped fine
1/4 cup bell pepper, chopped fine
1/2 teaspoon salt
1/4 teaspoon white pepper
15 turns fresh ground pepper
3/4 cup green onion, chopped
1 tablespoon garlic , minced
3 tablespoons Creole seasoning
3 large eggs
2 teaspoons creole mustard
1 1/4 cups bread crumbs
6 tablespoons parmesan cheese, grated
1 pound lump crabmeat
2/3 cup flour
1/4 cup water

Tomato Mustard Coulie
1/2 cup Plumb tomatoes, pealed, seeded, and chopped
2 teaspoons shallots, minced
2 teaspoons garlic, minced
3 tablespoons creole mustard
1 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chicken stock
1 large egg
1/2 cup olive oil
8 turns fresh ground pepper

1. Prepare tomato mustard coulie by combining tomatoes, shallots, garlic, mustard, salt, white pepper, and stock in nonreactive saucepan. Bring to a boil over high heat stirring occasionally. Cook for 2 min. and remove from heat. allow to cool for 15 min. Pour mixture into food processor and add egg. Turn on machine and stream in oil till smooth, about 45 sec.. Stir in black pepper and serve.

2. Heat 3 tablespoons of oil in a large skillet over high heat. Add onions, bell pepper, salt, white pepper, and black pepper and saute for 1 minute. Stir in 1/4 cup of green onions, garlic, and 1 tbls. of creole seasoning. Cook for 1 minute and remove skillet from heat and turn into a bowl.

3. Whisk 2 eggs into the vegetable mixture then stir in the mustard, 1/4 cup bread crumbs, and parmesan. Gently fold in crab meat, careful not to break up the lumps, until mixture is well blended.

4. Combine flour, with 1 tsp. creole seasoning in a bowl and mix well. Combine remaining bread crumbs with 1 tbls. creole seasoning in another bowl. Whisk the remaining egg with water in another bowl for egg wash.

5. Using your hands, gently form 8 cakes from crab mixture, packing them firmly but not tightly, so they're not dense or heavy. Thoroughly dredge each crab cake in the flour mixture, then the egg wash, then the bread crumb mixture, shaking off any excess flour or crumbs.

6. Heat the remaining 3 tbls. oil in large skillet over high heat. Fry the cakes till brown, about 2 minutes on each side. Drain on paper towels.

7. To serve, spoon about 3 tbls. of the coulis into each plate and top with crab cake. Garnish with remaining creole seasoning and chopped green onions.

Very important not to crush the crabmeat lumps...handle easy.