Crab Cakes With Grainy Mustard And Scallion Sauces
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
60
Spice
39
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Mayonnaise2 tsp
Dijon Mustard2 large
Egg Yolk1 tbsp
Old Bay Seasoning1 tsp
Coarse Salt1 tsp
Cayenne Pepper3 tsp
Champagne Vinegar1.25 cups
White Wine (dry)1 cup
Heavy Cream1 cup
Mustard (grainy)Directions:
1
Heat oven to 300 degrees F
2
In a medium bowl, combine crab, mayonnaise, mustard, and egg yolks
3
Season with Old Bay Seasoning, salt, and cayenne
4
Using a 3-ounce ice cream scoop, form mixture into 8 equal-size balls
5
Lightly dredge in cornflake crumbs, transfer to a baking sheet, and drizzle with butter
6
Bake until heated through, 12 to 14 minutes
7
Serve with mustard and scallion sauces
8
In a small saucepan, melt 1 tablespoon butter over medium heat
9
Add shallots and cook until translucent
10
Add vinegar, wine, and thyme and continue to cook until reduced by 2/3
11
Add cream and reduce until thick
12
Whisk in remaining 8 tablespoons butter
13
Strain through a fine sieve
14
Fold in mustard, and season with salt and pepper
15
Yield: about 3/4 cup In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice
16
Process until well combined
17
Transfer to refrigerator, and chill for 20 minutes
18
Heat cream in a small saucepan until reduced by 1/2
19
Whisk in chilled butter mixture
20
Strain through a fine sieve and season with salt, pepper, and lemon juice
21
Yield: about 1/2 cup