Dungeness Crab Cakes & Tomato Beurre Blanc

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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