CRAB CAKES DE PROVENCE

CRAB CAKES DE PROVENCE image

Yield 6 cakes

Number Of Ingredients 18

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Crab Cakes
2 tablespoons butter
1/4 cup finely chopped scallions
1/4 cup finely chopped fresh parsley
1/2 cup unseasoned dry bread crumbs
1 tablespoon dijon-style mustard
1 teaspoon worcestershire sauce
1 teaspoon herbes de Provence
1 clove garlic, minced
1/8 teaspoon white pepper
6 ounces fresh crab meat (or good-quality canned crab that has been drained and rinsed)
1 egg, beaten
2 egg whites, beaten until frothy
Sauce
6 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1/4 teaspoon herbes de Provence
1/16 teaspoon cayenne pepper

Steps:

the Crab Cakes Melt the butter in a skillet and sauté the scallions and parsley over medium high heat for 3 minutes, stirring often. Reduce heat to low and add remaining ingredients except the crab and eggs. Cook 3 minutes longer, stirring gently to keep mixture light. Remove from heat and let cool until lukewarm. Gently fold in the crab and beaten egg, then the beaten egg whites. Lightly shape the mixture into six cakes. Heat a skillet or griddle over medium-high heat and melt the butter. Sauté the crab cakes for 5 minutes on each side. Serve hot with sauce. the Sauce Mix all ingredients together.