2 tablespoons olive oil
1 cup yellow onions, small dice
1/2 cup celery, small dice
1/4 cup red bell peppers, small dice
1/4 cup yellow bell peppers, small dice
1 tablespoon garlic, chopped
1 pound lump crab meat, cleaned and picked for cartilage
1/4 cup green onions, chopped
1/4 cup Parmesan Reggiano cheese, grated
2 tablespoons parsley, finely chopped
3 tablespoons Creole mustard
4 tablespoons fresh lemon juice, (juice of 2 lemons)
3 cups, plus 1/2 cup vegetable oil
1/4 teaspoon white pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 cup al all-purpose flour
3 teaspoons Creole seasoning, in all, recipe follows
1-1/2 cups fine bread crumbs
1 tablespoon water
Salt and pepper
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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