Crab Cakes De Provence Recipes

CRAB CAKES

Steps:

• Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
• Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

HERBES DE PROVENCE CRAB CAKES

Steps:

• 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.
• With the machine running, gradually add the oil until the mixture emulsifies.
• Transfer mixture to a bowl; add in the crabmeat and stir to combine.
• Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
• Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
• Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
• In a shallow container, combine the flour with 2 tablespoons herbes de Provence.
• Dredge patties on both sides with the flour mixture, patting off excess flour.
• Heat 2 large nonstick skillets over medium heat.
• Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
• Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
• The internal temperature of a crab cake should read 155° F on an instant-read thermometer.
• 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.