CRAB CAKES WITH CRYSTAL BEURRE BLANC
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
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.
DEVILED CRABS
Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells-they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.
Provided by Kardea Brown
Categories appetizer
Time 1h10m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
- Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.
DEVILED CRAB BOULES
Make and share this Deviled Crab Boules recipe from Food.com.
Provided by Lori 13
Categories Crab
Time 50m
Yield 24 serving(s)
Number Of Ingredients 21
Steps:
- Heat oven 375.
- Prepare rolls.
- Heat butter in a skillet. Add onions and garlic. Saute 3 minutes.
- Add wine. Let evaporate.
- Stir in the mayonnaise, mustard, cayenne, crab, salt and pepper, paprika and onions.
- Spoon into rolls.
- Bake 15 minutes.
- Meanwhile, Bring the broth, wine, vinegar, shallots and bay leaves to a boil.
- Strain. Return to pan. Add cornstarch. Heat to thicken.
- Remove from heat. Whisk in the butter and lemon juice. Season.
- Pour over rolls.
- Top with chives.
Nutrition Facts : Calories 60, Fat 3.1, SaturatedFat 1.6, Cholesterol 10.6, Sodium 159.9, Carbohydrate 4, Fiber 0.2, Sugar 0.3, Protein 2.5
DEVILED CRABS BOULES WITH/ BEURRE BLANC
Steps:
- 1. Preheat oven to 375F. 2. To prepare boules, hollow out each roll, leaving 1/4 inch of shell. Place boule on baking sheet and bake for 5 minutes. remove from oven and set aside. 3. To prepare deviled crab: combine 2 tablespoons of green onions, 1/4 cup of wine and garlic in a saucepan. Bring to a boil. Reduce heat and simmer until reduced to about 2 tablespoons (about 2 minutes). Remove from heat, stir in mayo, mustard, red pepper and paprika. Add 2 tablespoons of chopped onions and the crabmeat. Toss gently to combine. Spoon crab mixture into bread shells and bake for 15 minutes. 4. To prepare beurre blanc: combine 2 tablespoons of chicken broth, 1/4 cup of wine, vinegar and bay leaf in a small saucepan. Bring to boil, reduce hear and simmer until reduced to 1/4 cup, approx. 3 minutes. Drain through a fine sieve into bowl, reserving liquid and discard solids. Return wine mixture to pan. Combine remaining broth and cornstarch, stirring well with a whisk. Bring to a boil. Cook one minute, stirring constantly. Remove from heat, add butter, stirring until butter melts Stir in lemon juice and black pepper. Serve beurre blanc immediately over the warm boules.
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