Jumbo Lump Crab Cakes
with Carrot Butter Sauce
Chef Michael Schwartz, Atlantic-Bar Harbor, FL
Adapted by StarChefs
Yield: 4 servings
Ingredients:
- 1 pound jumbo lump crab meat
- ¼ pound butter
- ¼ cup heavy cream
- 3 Tablespoons shallots, minced
- 2 Tablespoons "panko" Japanese bread crumbs (7 halves
of Saltine crackers may be substituted)
- 1 teaspoon mustard powder
- Pinch cayenne pepper
- Scallion tops, chopped
- Flour
- Egg
- Bread crumbs
- Vegetable oil
Carrot butter sauce:
- 3 large carrots, sliced
- ¼ cup heavy cream
- 1 pound butter
- Water
- Sugar
- Salt and pepper to taste
Method:
- To prepare crab cakes: Sweat shallots
in butter and add cream. Combine crab meat, panko (or Saltines),
mustard, cayenne, and scallions in a bowl and fold in butter mixture.
Let set in refrigerator. Form into 8 cakes. Whisk eggs; dust cakes
lightly in flour, dip in eggs, and coat with bread crumbs. Pan
fry the cakes in a generous amount of vegetable oil over medium
heat for a few minutes on each side until golden brown.
- To prepare carrot butter sauce: Place carrots
in a saucepan; add water until just covered, and add sugar, salt
and pepper. Cook until soft. Drain a little water off and add
cream. Heat until cream is slightly thick and whisk in butter.
Blend until smooth - add water if too thick. Salt and pepper to
taste.
Recommended wine pairing: Regnard Chablis "Grand Regnard,"
France 1999
|
