Crab Boulettes | Emerils.com

Ingredients

• 1/2 pound lump crabmeat, picked over for shells and cartilage
• 1 cup cooked medium-grain or long-grain white rice
• 1/4 cup chopped onions
• 1 tablespoon chopped celery
• 1 tablespoon seeded and chopped green bell pepper
• 2 teaspoons minced garlic
• 2 teaspoons finely chopped fresh parsley leaves
• 2 teaspoons Creole or whole-grain mustard
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons water
• 1/8 teaspoon Tabasco sauce
• 1/8 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne
• 1/2 cup dried fine white bread crumbs
• 4 teaspoons Creole Seasoning
• 1 large egg mixed with 1 tablespoon water
• 1/4 cup bleached all-purpose flour
• Vegetable oil for deep frying