Dungeness Crab Cakes Tomato Beurre Blanc Recipes

DUNGENESS CRAB CAKES & TOMATO BEURRE BLANC

Steps:

• 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.

DUNGENESS CRAB CAKES WITH TRUFFLE BEURRE BLANC

Steps:

• Crab Cakes: Mix first 11 ingredients together- salt and pepper to taste. Make into 8 equal patties- do not press too hard. Dip patties into egg/water mixture and then into remaining breadcrumbs and let stand. Heat oil almost to smoke point then add crab crakes- do not crowd pan. Cook over medium heat until golden brown- 3 to 4 minutes- then turn and cook until just done. Serve with Truffle Beurre Blanc around cake and garnish with lemon wedges. Truffle Beurre Blanc: Simmer and reduce wine, vinegar, and shallots in a sauce pan until it is a syrupy glaze and remove from heat. Stir in cream and return to low heat reducing volume a little, then add truffle butter bit by bit stirring constantly. After all butter is stirred in, add lemon juice and salt & pepper to taste then strain. Hold at room temperature only until needed. Recipe by Paul Hughes, MarxFoods.com contributor