Dungeness Crab Cakes & Tomato Beurre Blanc

Total Time
1hr
Prep 40 mins
Cook 20 mins

This is a sublime combination of high quality ingredients and beautiful presentation. Makes a very nice appetizer for 6 or possibly a light dinner for 4.

Ingredients Nutrition

Directions

  1. For the Crab Cake:.
  2. Carefully clean the crabmeat to remove any shell fragments. You may use the refrigerated canned lump crab if desired.
  3. Gently fold in the red pepper, lemon zest, chive, tarragon, mayo, mustard and breadcrumbs until combined.
  4. Season with salt and pepper to taste.
  5. Form the cakes into 6-8 individual patties; gently pressing into a circular form. Refrigerate while preparing the buerre blanc.
  6. Tomato Beurre Blanc: Sauté the tomato, shallot, chive and olive oil until tender. Add chicken stock, peppercorns and bay leaf and cook over medium heat.
  7. Reduce by about 50%.
  8. Add the balsamic vinegar and heavy cream.
  9. Continue to cook for 3-4 minutes, stirring constantly.
  10. Reduce heat to low. Add the cold butter a little at a time while continually stirring.
  11. When all of the butter is incorporated remove from heat and strain.
  12. Season with salt and pepper. Cover to keep warm.
  13. To Finish Crabcakes: Preheat a large skillet or griddle on medium high.
  14. Melt a little butter/olive oil in the the skillet. Reduce heat to medium.
  15. Place crab cakes on the heated pan and cook until golden brown.
  16. Turn and brown other side.
  17. To Plate: Spoon 2-3 tablespoons of the sauce in the middle of the plate. Place the crab cake on top.
  18. Lightly toss lemon and oil with the baby greens. Top crabcake with a small amount of salad and serve.