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Highlands Crab Cakes Recipe

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This recipe for Highlands Crab Cakes, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


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

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

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.

Personal Notes:
Personal Notes:
To clarify butter, melt in a heavy saucepan over low heat until
foamy. Remove from heat and skim foam from top. Strain
through a fine mesh sieve and discard residue on the bottom of
pan. Refrigerate in a tightly sealed container for up to 2 weeks.




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