DUNGENESS CRAB CAKES WITH TRUFFLE BEURRE BLANC

DUNGENESS CRAB CAKES WITH TRUFFLE BEURRE BLANC image

Yield 8 crab cakes

Number Of Ingredients 23

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Crab Cakes:
2 lb. Fresh Dungeness crabmeat - lightly picked for shells
3 cups of unseasoned bread crumbs
6 tbsps of melted and cooled unsalted butter
2 eggs beaten
2 tbsps of chopped shallots
2 tbsps of chopped green onions
2 tbsps of chopped fresh parsley
2 tbsps of fresh lemon juice
pinch of ground nutmeg
pinch of cayenne pepper
kosher salt & fresh ground black pepper to taste
2 eggs beaten with 2 tbsps of water.
1 cup unseasoned bread crumbs
3 tbsps canola/corn oil/clarified butter or other high smoke point oil
Lemon wedges
Truffle Beurre Blanc:
1 cup white wine
¼ cup white wine vinegar
2 tbsps chopped shallots
2 tbsps heavy cream
¾ cup Truffle butter at room temperature
Fresh lemon juice and salt & pepper to taste

Steps:

Crab Cakes: Mix first 11 ingredients together- salt and pepper to taste. Make into 8 equal patties- do not press too hard. Dip patties into egg/water mixture and then into remaining breadcrumbs and let stand. Heat oil almost to smoke point then add crab crakes- do not crowd pan. Cook over medium heat until golden brown- 3 to 4 minutes- then turn and cook until just done. Serve with Truffle Beurre Blanc around cake and garnish with lemon wedges. Truffle Beurre Blanc: Simmer and reduce wine, vinegar, and shallots in a sauce pan until it is a syrupy glaze and remove from heat. Stir in cream and return to low heat reducing volume a little, then add truffle butter bit by bit stirring constantly. After all butter is stirred in, add lemon juice and salt & pepper to taste then strain. Hold at room temperature only until needed. Recipe by Paul Hughes, MarxFoods.com contributor