Crab Cakes with Tomato Mustard Coulis

Crab Cakes

• 1¼ cup Tomato Mustard Coulis (see below)
• 1 pound (2 cups) lump crabmeat (carefully picked through for shells and cartilage)
• 6 Tbs olive oil
• ½ cup chopped onion
• ¼ cup chopped green pepper
• ¼ cup chopped green onion
• 1 Tbs minced garlic
• ¼ tsp white pepper
• 15 turns fresh ground black pepper
• ½ tsp salt
• 1 Tbs Essence of Emeril
• 2 tsp Creole or other whole grain mustard
• 6 Tbs coarsely grated parmesan cheese
• 3 eggs, in all
• 1¼ cups breadcrumbs, in all
• ¾ cup all purpose flour
• ¼ cup water

1. If you haven't already, prepare the Tomato Mustard Coulis and set aside. It can be served at room temperature.
2. In a large saucepan, heat 3 Tbs of the olive oil over high heat. Add the onions, green pepper, salt, white pepper, and black pepper and sauté for about 2 minutes. Add garlic, green onion and Essence and sauté another minute. Remove from heat and transfer to a bowl.
3. Wisk in 2 eggs. Stir in the parmesan cheese, ¼ cup of the breadcrumbs, and the Creole mustard. After well blended, fold in the crabmeat a little at a time, careful not to break up the lumps, until all mixed together.
4. Get out 3 bowls. In one mix 1 cup breadcrumbs and 1 tsp Essence. Mix the flour and 1 tsp Essence in another, and wisk together the last egg and the water in the last bowl for an egg wash.
5. Using your hands, divide the crab mixture into 8 clumps and form into little patty like cakes, so that they keep their shape, but not too dense.
6. Heat the remaining 3 Tbs of olive oil in a large saucepan. Dip the cakes in the flour, then the egg-wash, then the breadcrumbs, careful to shake off the excess after each step and careful not to let them break apart.
7. Cook the crab cakes in the olive oil, about 2 minutes per side and drain on paper towels.
8. To serve, place a tablespoon or so of the Tomato Mustard Coulis on a plate. Place one Crab Cake on the plate and drizzle with some more of the Coulis. Garnish with some chopped green onion.

Tomato Mustard Coulis

• ½ cup peeled, diced, seeded tomatoes.
• 2 tsp minced garlic
• 2 tsp minced shallot
• 3 Tbs Creole or other whole grain mustard
• ½ cup chicken broth
• 1 tsp salt
• ½ tsp white pepper
• 8 turns fresh ground black pepper
• 1 egg
• ½ cup olive oil

1. In a non-reactive pan, combine the tomatoes, garlic, shallot, mustard, chicken broth, salt, white pepper and black pepper. Bring to a boil over high heat, stirring occasionally, and cook about 3 minutes. Remove from heat and let it cool, uncovered, for 15 minutes or so.
2. Pour contents into a food processor. Add the egg. Turn on processor and slowly pour the olive oil in the downspout and let it mix, about 45 seconds.
3. Serve per instructions below. Can be refrigerated up to 48 hours.