Crabcake Fish Beurre Blanc Sauce Recipes

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CLASSIC BEURRE BLANC SAUCE



Classic Beurre Blanc Sauce image

Beurre Blanc is a classic butter sauce that is both creamy and tangy-perfect for drizzling over fish, poached eggs, or vegetables.

Provided by Sally Vargas

Categories     Dinner     Sauce

Time 15m

Yield 1 cup

Number Of Ingredients 7

9 tablespoons cold, unsalted butter, divided
3 tablespoons shallots, finely chopped
3 tablespoons dry white wine
2 1/2 tablespoons white wine vinegar
1/3 cup heavy cream
1/8 teaspoon salt
Pinch of white pepper

Steps:

  • Make the shallot reduction: In a medium heavy-bottomed saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook, stirring, until shallots are soft and translucent but not browned, 1 to 2 minutes. Stir in the dry white wine and white wine vinegar; cook, stirring occasionally to reduce the liquid until about 2 to 3 tablespoons remain.
  • Add the cream: Add the cream and salt to the pan and bring to a boil, over medium-heat and cook, stirring, for 1 minute.
  • Strain the sauce: Pour the sauce through a fine-meshed strainer into a small bowl and press down using a spoon to extract as much liquid as you can. Rinse out the saucepan.
  • Add the butter to strained sauce and season: Return the strained sauce to the pan and reduce the heat down to low. Whisking vigorously, add the remaining 8 tablespoons butter, a few pieces at time. When each addition is incorporated, add more butter, until all of it is incorporated and the sauce looks creamy and coats the back of a spoon. It will resemble heavy cream. (It is not a thick sauce.) Stir in the salt and pepper.
  • Serve the sauce: Serve the sauce immediately. If not using right away, keep it on the side of the stove to maintain a lukewarm temperature until ready to use. Just before serving, reheat over low heat, whisking constantly, until hot. Did you love this recipe? Give us some stars below!

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)



Beurre Blanc (Classic French Butter Sauce) image

This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, sauces and gravies

Time 20m

Yield About one cup

Number Of Ingredients 7

1 tablespoon butter
1/4 cup finely chopped shallots
3 tablespoons white-wine vinegar
2 tablespoons dry white wine
1/3 cup heavy cream
Salt to taste, if desired
8 tablespoons butter, cut into 12 pieces

Steps:

  • Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
  • Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams

CRAB CAKES WITH CRYSTAL BEURRE BLANC



Crab Cakes With Crystal Beurre Blanc image

This recipe came to The Times in 2006 from the Upperline restaurant in New Orleans in the aftermath of Hurricanes Katrina and Rita. One bright light after the storms was an unexpected windfall in crab. The storms stirred up the marshes and shook up lots of food, so these crab cakes are made with an ice cream scoop and not a spoon. The real gem of the dish is the Crystal beurre blanc, an idea that mixes high French culinary canon with down-and-dirty New Orleans heat. Crystal Hot Sauce has long adorned many a table in New Orleans. It is more vinegary than Tabasco, which is too hot for this recipe. Baumer Foods had been making Crystal Hot Sauce for more than eight decades when the storms hit. Its New Orleans plant was flooded so badly that it was not reopened, but other bottlers kept Crystal on the shelves until the company could move into its new home, about a half hour's drive from its damaged factory.

Provided by Kim Severson

Categories     brunch, project, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

1 pound jumbo lump crab meat
1/2 cup chopped scallion
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 cup mashed potatoes
6 tablespoons Crystal or other Louisiana-style hot sauce (do not use Tabasco)
1 large lemon, peeled, pith removed, and halved
2 tablespoons white wine
1/4 cup heavy cream
3/4 pound butter, chilled and cut into small pieces
Salt
1 tablespoon butter
1 tablespoon olive oil
1 large onion, peeled and chopped
16-ounce bag baby spinach
Salt and freshly ground black pepper
2 cups all-purpose flour
Salt and freshly ground black pepper
3 large eggs
2/3 cup milk
2 cups fine dry bread crumbs
Vegetable oil, as needed

Steps:

  • For the crab cakes: In a large bowl, combine all ingredients for crab cakes. Gently mix to combine. Using an ice cream scoop, make 8 balls and place on a baking sheet or large plate. Cover and refrigerate for at least 30 minutes. (If crab is very fresh, this may be done a day ahead of time.)
  • For the Crystal beurre blanc: In a small saucepan, combine hot sauce, lemon and wine. Bring to boil over high heat, then simmer until reduced by a third, 3 to 4 minutes. Add cream and again reduce by a third, about 5 minutes. Lower heat and whisk in butter a few pieces at a time, making sure each addition is incorporated before adding next. Pour sauce through a fine-mesh strainer and add salt to taste. If desired, keep warm over a double-boiler.
  • For the spinach base: For the spinach base: Place a large skillet over medium heat, and heat butter and olive oil in it. Add onion and sauté until soft, about 5 minutes. Add spinach in batches, stirring and adding more until it all cooks down. Season to taste with salt and pepper, set aside and keep warm.
  • For frying: Line up three shallow bowls. Place flour in one and season to taste with salt and pepper. Place eggs and milk in the second bowl; beat until mixed. Put bread crumbs in the third. Pat crab cakes into thick disks, like oversize scallops. Dip each into flour mixture, then egg mixture, then roll in bread crumbs. Set on a plate and chill for 30 minutes.
  • Place a large sauté pan or skillet over medium-high heat. Pour in enough oil to come 1/2 inch up side of pan. When oil shimmers, add crab cakes. Cook, turning once, until light golden brown on both sides, about 2 minutes a side. Transfer to paper towels to drain.
  • To serve, place a mound of spinach on each of four serving plates. Place 2 crab cakes next to spinach and pour sauce around them. If desired, serve with more hot sauce.

CHEF JOHN'S BEURRE BLANC



Chef John's Beurre Blanc image

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 7

½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
salt to taste
1 pinch cayenne pepper

Steps:

  • Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
  • Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g

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