25 October 2010

Crabby Crab Cakes with Lime Beurre Blanc

1 pound fresh lump crab meat (can be claw)
1 egg 
1 tablespoon Dijon mustard
2 scallions, chopped, some green parts reserved for garnish
1 large toe garlic minced
juice of half a lime
Salt and freshly ground black pepper
2 tablespoons flour, more for dredging 
2 tablespoons bread crumbs--panko is great
2 tablespoons extra virgin olive oil 
4 tablespoons butter 

Beurre Blanc
6 tablespoons butter
1 scallion, chopped
1 toe garlic, minced
1/2 cup fruity white wine
juice of half a lime
1/4 teaspoon Sriracha or other hot sauce
salt and pepper to taste

1. Gently combine crab, egg, mustard, salt, pepper, 2 tablespoons flour, and breadcrumbs. Cover, and put in freezer for 5 minutes. Shape mixture into 8 patties, wrap each with plastic, place on a plate and freeze for 15 minutes. 
2. Heat 1 tablespoon butter in a small skillet over medium heat, add scallion and garlic and cook 5 minutes. Add wine, juice and Sriracha, turn heat to high and reduce to 2 tablespoon, just enough to cover the bottom of a pan. Remove from the heat and whisk in 5 tablespoons of butter, one at a time. Correct seasonings.
3. Put flour on a plate. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high. 
4. Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes. Turn and brown other side. Sprinkle with reserved scallion tops. 
Yields 8 crab cakes.

No comments:

Post a Comment