Dungeness Crab Cakes With Truffle Beurre Blanc Recipes

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.

Steps:

• For the pickled celery: Stir together the vinegar, salt and sugar in a small bowl. Add celery sticks, as many as can be covered with the solution. Cover and let cool 1 hour.
• For the crab cake: Preheat the oven to 350 degrees F.
• In a bowl add hot sauce, mayonnaise, mustard, lemon zest and juice. Mix thoroughly. Add scallion, parsley and 2 tablespoons finely chopped pickled celery (save the remainder for another use). Mix to incorporate. Add 1/2 cup panko. Mix.
• Add 1 pound crab meat, being careful not to break apart too much.
• Place the egg white and remaining 1/2 pound crab meat into a blender. Blend on high, until a smooth paste is achieved. Transfer to the bowl with the crab mixture.
• Mix to incorporate all. (Mixture should hold together when squeezed in hand. If very wet, add more panko.) Divide evenly into four portions and form into patties. Gently coat in the remaining panko. Set aside until ready to cook.
• Heat oil in an oven-safe saute pan until hot. Carefully add crab cakes to pan. Sear until well browned, 1 to 2 minutes, then flip and sear other side, 1 to 2 minutes more.
• Transfer pan to oven and bake for 7 to 10 minutes. Remove pan from oven and place crab cakes on a paper towel-lined plate.
• In mixing bowl, mix lettuces and Pepitas with champagne vinaigrette. Spoon 2 tablespoons Mustard Crema onto a serving plate. Divide salad among plates.
• Top each with crab cakes. Serve with lemon wedges.
• Preheat oven to 350 degrees F.
• In a small bowl, toss pumpkin seeds with oil and salt. Transfer to a baking sheet and bake until toasted, 10 to 12 minutes.
• Mix mascarpone, mustard and lemon zest and juice in a bowl until well mixed. Thin with heavy cream until desired consistency. (It should be spreadable and smooth.) Season with salt to taste. Reserve cold until ready to serve.

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

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.