DUNGENESS CRAB CAKES & TOMATO BEURRE BLANC

Dungeness Crab Cakes & Tomato Beurre Blanc image

Provided by PhoenixReborn

Categories Crab

Time 1h

Yield 6 crabcakes, 6 serving(s)

Number Of Ingredients 25

1 lb dungeness crabmeat (fresh or frozen)
1/2 cup roasted red pepper (diced and sauteed with the onion)
1/2 cup white onion (diced and sauteed with the peppers)
1/2 ounce lemon zest
1 teaspoon chives (chopped)
1/2 teaspoon tarragon (chopped)
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1/3 cup breadcrumbs
salt and pepper, to taste
cayenne pepper, to taste
3 fresh tomatoes (peeled)
1 shallot (peeled)
1 tablespoon chives (chopped)
2 ounces olive oil
1/3 cup chicken stock
1 tablespoon balsamic vinegar
1/4 teaspoon whole black peppercorn
bay leaf
1/3 cup heavy cream
1/4 lb butter
salt and pepper
2 cups mixed baby greens
lemon juice
olive oil

Steps:

For the Crab Cake:.
Carefully clean the crabmeat to remove any shell fragments. You may use the refrigerated canned lump crab if desired.
Gently fold in the red pepper, lemon zest, chive, tarragon, mayo, mustard and breadcrumbs until combined.
Season with salt and pepper to taste.
Form the cakes into 6-8 individual patties; gently pressing into a circular form. Refrigerate while preparing the buerre blanc.
Tomato Beurre Blanc: Sauté the tomato, shallot, chive and olive oil until tender. Add chicken stock, peppercorns and bay leaf and cook over medium heat.
Reduce by about 50%.
Add the balsamic vinegar and heavy cream.
Continue to cook for 3-4 minutes, stirring constantly.
Reduce heat to low. Add the cold butter a little at a time while continually stirring.
When all of the butter is incorporated remove from heat and strain.
Season with salt and pepper. Cover to keep warm.
To Finish Crabcakes: Preheat a large skillet or griddle on medium high.
Melt a little butter/olive oil in the the skillet. Reduce heat to medium.
Place crab cakes on the heated pan and cook until golden brown.
Turn and brown other side.
To Plate: Spoon 2-3 tablespoons of the sauce in the middle of the plate. Place the crab cake on top.
Lightly toss lemon and oil with the baby greens. Top crabcake with a small amount of salad and serve.