Crab Cakes with Buerre Blanc

kjfkjA great chef and Blue Fish owner, Richard Grenamyer, taught me how to make his very popular crab cakes.  They are very simple with just a few ingredients so that the crab is the focus. He pan-cooked them and served them with buerre blanc, a white wine butter sauce. I recently added an ear of sweet summer corn to the mix, Go ahead and make the whole recipe because they freeze beautifully- just thaw before cooking.

 Blue Fish Crab Cakes Yield: 16

  •  1 Lb Jumbo Lump Crab Meat (Picked Clean of Shells)
  • 1/2 Lb French Bread (torn)
  • 4  Green Onions, chopped
  • 2 T Fresh Dill, chopped
  • 2 Eggs, beaten
  • 1 ear of corn cut from cob (optional)
  1. Place bread, green onion and dill in a food processor and pulse until bread is chopped to a medium texture.
  2. Place in bowl, add picked crab meat and toss together.
  3. Add egg and mix well.
  4. Wet hands and form mixture into balls approximately 1 1/2 to 2 ounces. These may be covered and refrigerated till ready to use. They also may be frozen.
  5. To cook, flatten each ball into a cake and pan saute in clarified butter or olive oil. Cook 2 to 3 minutes per side till golden brown. Serve with beurre blanc.

Buerre Blanc

2 tablespoons minced shallots (about 1 large shallot)
¼ cup dry white wine, of drinkable quality
1 tablespoon white wine vinegar
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
6 whole black peppercorns
2 sprigs fresh thyme
¾ cup heavy cream
1½ sticks unsalted butter (12 tablespoons), cut into pieces and chilled
Salt, to taste

  1. Combine the shallots, wine, vinegar, lemon juice, peppercorns and thyme in a small sauce pan. Place over medium-high heat, and cook until the sauce has reduced and the pan is nearly dry.
  2. Add the heavy cream; continue cooking (reduce) until the cream has thickened and coats the back of a spoon. 
  3. Remove the pan from the heat; whisk in the cold butter, one piece at a time, until all is incorporated. Strain the sauce through a fine mesh strainer; season to taste with salt. (Note: Properly seasoning this sauce is crucial, as the salt brings out the layers of flavor.) Hold in a warm water bath (or thermos) until needed

 

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