Recipe for Crab Cakes with Ed 
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Yield:
4
Ingredients:
Amount Ingredient
2 lb jumbo lump crab meat cleaned, drained
2 tbl mayonnaise
2 tsp Dijon mustard
2 lrg egg yolks
1 tbl Old Bay Seasoning
1/4 tsp coarse salt
1/4 tsp cayenne pepper
8 cup Corn Flake crumbs
4 tbl unsalted butter melted
----------------- GRAINY MUSTARD SAUCE ----------------
9 tbl unsalted butter cut in tbspns
2 x shallots thinly sliced
3/4 tsp Champagne vinegar
1/4 cup dry white wine
2 x fresh thyme sprigs
2 tbl heavy cream
1/4 cup grainy mustard
Coarse salt to taste
Freshly-ground black pepper to taste
----------------- SCALLION SAUCE ----------------
1/2 cup scallion greens roughly chopped
1/2 cup unsalted butter - (1 stick)
1 cup flat-leaf parsley leaves
Juice of 1/2 lemon plus more if needed
1/2 cup heavy cream
Coarse salt to taste
Instructions:
Instructions: For the Grainy Mustard Sauce: In a small saucepan, melt 1 tablespoon butter over medium heat. Add shallots and cook until translucent. Add vinegar, wine, and thyme and continue to cook until reduced by two-thirds. Add cream and reduce until thick. Whisk in remaining 8 tablespoons butter. Strain through a fine sieve. Fold in mustard, and season with salt and pepper. (

Makes about 3/4 cup)

For the Scallion Sauce: In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes. Heat cream in a small saucepan until reduced by half. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice. (

Makes about 1/2 cup)

For the Crab Cakes: Heat oven to 300 degrees. In a medium bowl, combine crab, mayonnaise, mustard, and egg yolks. Season with Old Bay Seasoning, salt, and cayenne. Using a 3-ounce ice cream scoop, form mixture into eight equal-size balls. Lightly dredge in Corn Flake crumbs, transfer to a baking sheet, and drizzle with butter. Bake until heated through, 12 to 14 minutes. Serve with mustard and scallion sauces.

This recipe yields 4 main course servings.

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