Ingredients: |
Ingredients: 2# Fresh blue crabmeat 3 c. bread crumbs from day-old French bread 6 T. unsalted 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. breadcrumbs 3 T. clarified butter Lemon Wedges
BEURRE BLANC: 1 c. white wine 1/4 white wine vinegar 2 T. chopped shallots 1 T. cream 1/2 c. unsalted butter at room temperature Lemon Juice Salt and Pepper
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Directions: |
Directions:Toss together the first 11 ingredients. Taste and adjust seasonings if necessary. Form mixture into eight equally portioned patties, being sure not to press too firmly. Dip patties in egg water mixture, then in remaining breadcrumbs. 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 plenty of lemon wedges.
Beurre 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 strain. Hold at warm room temperature until needed. |