Ingredients: |
Ingredients: 2 pounds fresh crabmeat, picked over
3 c. bread crumbs from day-old French bread
6 T. butter, melted and cooled
2 eggs, beaten
2 T chopped shallots
2 T. chopped green onions
2 T. chopped parsley
2 T. fresh lemon juice
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
salt and pepper to taste
2 eggs, beaten with 2 T. water
1 c. Panko crumbs
3 T. clarified butter
Lemon wedges
BRURRE BLANC
1 c. white wine
1/4 c. white wine vinegar
2 T. chopped shallots
1 T. cream
1/2 c. butter at room temperature
Lemon juice
salt and pepper
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Directions: |
Directions:CRAB CAKES
Toss together first 11 ingredients. Taste and adjust seasoning if necessary. Form mixture into eight equally portioned patties, being sure not to press too firmly. dip patties in egg-water mixture, and then in Panko. Let stand a few minutes. heat clarified butter almost to smoking point. Add crab cakes being sure not to crowd saute pan. Cook over medium-high heat until golden brown, about 3 to 4 minutes; turn and cook until just done. Remove to serving plates and pour Beurre Blanc around. Garnish with lemon wedges.
BUERRE BLANC
Combine wine, vinegar, and shallots. Simmer to reduce to a syrupy glaze. Remove saucepan from heat, and stir in cream. Return to low heat to reduce volume slightly. Begin adding butter, bit by bit, stirring constantly. When all butter is incorporated, add lemon juice, salt and pepper to taste, and train. Hold at warm room temperature until needed. |
This recipe for Highland Crab Cakes is from