{volume 7}  
Jumbo Lump Crab Cakes with Carrot Butter Sauce
Chef Michael Schwartz, Atlantic-Bar Harbor, FL
Adapted by StarChefs

Yield: 4 servings

  • 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
  1. 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.
  2. 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