Herbes De Provence Crab Cakes

ratherbeswimmin''s Note:

I Love Crab Cakes; Tom Douglas

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 large egg yolks
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons herbes de provence , plus
• 1 teaspoon herbes de provence (crushed in a mortar or pestle)
• ¼ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ½ cup extra virgin olive oil
• 1 lb crabmeat , drained, picked clean of shell, and lightly squeezed if wet
• 2 tablespoons dried fresh breadcrumbs
• 1 cup all-purpose flour
• 4 tablespoons unsalted butter

Directions:

1. Add egg yolks, mustard, red wine vinegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in the bowl of a food processor or a blender.
2. With the machine running, gradually add the oil until the mixture emulsifies.
3. Transfer mixture to a bowl; add in the crabmeat and stir to combine.
4. Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
5. Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
6. Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
7. In a shallow container, combine the flour with 2 tablespoons herbes de Provence.
8. Dredge patties on both sides with the flour mixture, patting off excess flour.
9. Heat 2 large nonstick skillets over medium heat.
10. Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
11. Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
12. The internal temperature of a crab cake should read 155° F on an instant-read thermometer.
13. Transfer crab cakes to plates, serving 2 to each person; suggested to serve with Fresh Tomato Relish or Red Pepper Rouille next to the crab cakes on each plate.