JUMBO LUMP CRAB CAKES WITH CARROT BUTTER SAUCE

Jumbo Lump Crab Cakes with Carrot Butter Sauce image

Categories Bread Cake Sauce Side Crab Carrot Chill Simmer Butter

Yield serves 6

Number Of Ingredients 23

Ingredients

1 pound jumbo lump crabmeat, drained well, patted dry, and picked over for shells
6 tablespoons (3/4 stick) unsalted butter
1 small shallot, minced
1 teaspoon Old Bay seasoning
Kosher salt and freshly ground black pepper
1/2 teaspoon dry mustard
Pinch of cayenne pepper
1/3 cup heavy cream
2 scallions, white and green parts, chopped
1 cup all-purpose flour
1 large egg
1 cup panko bread crumbs
1/4 cup vegetable oil
Carrot Butter Sauce (recipe follows)
Alfalfa sprouts (optional)
Carrot Butter Sauce
1 cup carrot juice
1 small carrot, thinly sliced
1 shallot, coarsely chopped
1 teaspoon kosher salt
2 tablespoons heavy cream
8 tablespoons (1 stick) unsalted butter, cut into chunks, at room temperature
(makes 1 1/2 cups)

Steps:

Put the crab in a mixing bowl and set aside. Combine the butter and shallot in a small pot over medium heat. Once the butter has melted, add the Old Bay, 1 teaspoon salt, 1/2 teaspoon pepper, the mustard, and cayenne. Stir to combine. Remove from the heat and whisk in the cream. Pour the butter mixture over the crab. Add the scallions. Fold the ingredients together gently but thoroughly, taking care not to mash the crabmeat. The mixture will look almost runny; don't worry, it will firm up in the fridge. Cover with plastic wrap and chill in the refrigerator for at least 1 hour; overnight is even better.
When ready to cook, use your hands to form the mixture into 6 crab cakes that are 1 1/2 inches thick. They should be moist and just hold together. Put the crab cakes on a plate, cover with plastic wrap, and refrigerate while setting up your breading station. This allows the flavors to blend and the crab cakes to set.
To create a breading station, put the flour in a pie plate and season with salt and pepper. Crack the egg into a shallow bowl, add 1 tablespoon water, and beat with a fork until frothy. Put the bread crumbs in another shallow bowl.
Put a large skillet over medium heat, add a couple tablespoons of the oil, and swirl the pan around to coat the bottom. Working with 3 crab cakes at a time (keep the remaining cakes in the fridge), lightly dredge both sides of the cakes in the seasoned flour, dip into the beaten egg, and then coat completely with bread crumbs. Gently lay the cakes in the hot oil and brown for 3 to 4 minutes on each side (turning only once or they will break up). Drain on paper towels. Add the remaining 2 tablespoons oil, and repeat with the remaining 3 crab cakes.
To serve, pool 1/4 cup of the carrot butter sauce on each of 6 plates, set a crab cake in the center, and, if you like, put a pile of sprouts on top.
Carrot Butter Sauce
Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat. Simmer until the carrot is completely soft and mushy, 10 minutes. The liquid will reduce almost, but not quite, by half.
Stir in the cream and simmer for 2 to 3 minutes to combine. It will look kind of a mess, a bit grainy and separated, but not to worry.
Remove from the heat. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together. Pour the sauce into a blender and hold a kitchen towel over the top for safety. Buzz until completely smooth and a beautiful sunset color appears. Serve hot.