Crab Cakes With Crystal Beurre Blanc Recipes

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CRAB CAKES WITH CRYSTAL BEURRE BLANC

This recipe came to The Times in 2006 from the Upperline restaurant in New Orleans in the aftermath of Hurricanes Katrina and Rita. One bright light after the storms was an unexpected windfall in crab. The storms stirred up the marshes and shook up lots of food, so these crab cakes are made with an ice cream scoop and not a spoon. The real gem of the dish is the Crystal beurre blanc, an idea that mixes high French culinary canon with down-and-dirty New Orleans heat. Crystal Hot Sauce has long adorned many a table in New Orleans. It is more vinegary than Tabasco, which is too hot for this recipe. Baumer Foods had been making Crystal Hot Sauce for more than eight decades when the storms hit. Its New Orleans plant was flooded so badly that it was not reopened, but other bottlers kept Crystal on the shelves until the company could move into its new home, about a half hour's drive from its damaged factory.

Provided by Kim Severson

Categories     brunch, project, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24



Crab Cakes With Crystal Beurre Blanc image

Steps:

  • For the crab cakes: In a large bowl, combine all ingredients for crab cakes. Gently mix to combine. Using an ice cream scoop, make 8 balls and place on a baking sheet or large plate. Cover and refrigerate for at least 30 minutes. (If crab is very fresh, this may be done a day ahead of time.)
  • For the Crystal beurre blanc: In a small saucepan, combine hot sauce, lemon and wine. Bring to boil over high heat, then simmer until reduced by a third, 3 to 4 minutes. Add cream and again reduce by a third, about 5 minutes. Lower heat and whisk in butter a few pieces at a time, making sure each addition is incorporated before adding next. Pour sauce through a fine-mesh strainer and add salt to taste. If desired, keep warm over a double-boiler.
  • For the spinach base: For the spinach base: Place a large skillet over medium heat, and heat butter and olive oil in it. Add onion and sauté until soft, about 5 minutes. Add spinach in batches, stirring and adding more until it all cooks down. Season to taste with salt and pepper, set aside and keep warm.
  • For frying: Line up three shallow bowls. Place flour in one and season to taste with salt and pepper. Place eggs and milk in the second bowl; beat until mixed. Put bread crumbs in the third. Pat crab cakes into thick disks, like oversize scallops. Dip each into flour mixture, then egg mixture, then roll in bread crumbs. Set on a plate and chill for 30 minutes.
  • Place a large sauté pan or skillet over medium-high heat. Pour in enough oil to come 1/2 inch up side of pan. When oil shimmers, add crab cakes. Cook, turning once, until light golden brown on both sides, about 2 minutes a side. Transfer to paper towels to drain.
  • To serve, place a mound of spinach on each of four serving plates. Place 2 crab cakes next to spinach and pour sauce around them. If desired, serve with more hot sauce.

1 pound jumbo lump crab meat
1/2 cup chopped scallion
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 cup mashed potatoes
6 tablespoons Crystal or other Louisiana-style hot sauce (do not use Tabasco)
1 large lemon, peeled, pith removed, and halved
2 tablespoons white wine
1/4 cup heavy cream
3/4 pound butter, chilled and cut into small pieces
Salt
1 tablespoon butter
1 tablespoon olive oil
1 large onion, peeled and chopped
16-ounce bag baby spinach
Salt and freshly ground black pepper
2 cups all-purpose flour
Salt and freshly ground black pepper
3 large eggs
2/3 cup milk
2 cups fine dry bread crumbs
Vegetable oil, as needed

CRAB CAKES

Provided by Ina Garten

Categories     appetizer

Time 1h5m

Yield 26 mini crab cakes; 6 to 8 servings

Number Of Ingredients 21



Crab Cakes image

Steps:

  • Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
  • Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
For frying
4 tablespoons unsalted butter
1/4 cup olive oil

CRAB CAKES WITH CREOLE MUSTARD SAUCE

Provided by Food Network

Categories     appetizer

Time 21m

Yield 4 servings

Number Of Ingredients 20



Crab Cakes with Creole Mustard Sauce image

Steps:

  • Preheat a George Foreman Grill to 325 degrees F.
  • In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings. Fold in crabmeat and bread crumbs. Form mixture into 2-inch balls.
  • Coat grill with a thin layer of vegetable oil. When oil is hot, grill crab cakes, in batches, for 5 to 6 minutes each, turning over after 3 minutes or when golden brown.
  • Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.
  • Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use.

2 cups mayonnaise
2 egg yolks
2 tablespoons chopped fresh tarragon leaves
1 tablespoon minced yellow onion
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons dry mustard
1 teaspoon crab boil seasoning (recommended: Old Bay)
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds lump crabmeat
2 cups panko bread crumbs
Vegetable oil, for grilling
Mixed spring greens, for serving
Creole Mustard Sauce, recipe follows
1 cup mayonnaise
1 jalapeno pepper
1 red bell pepper
3 tablespoons Dijon mustard
2 tablespoons chopped fresh chives

DOWN-SOUTH CRAB CAKES WITH COLLARD GREENS AND ROASTED GARLIC BEURRE BLANC

Provided by Food Network

Categories     appetizer

Time 3h30m

Yield 5 servings

Number Of Ingredients 30



Down-South Crab Cakes with Collard Greens and Roasted Garlic Beurre Blanc image

Steps:

  • Preheat oven to 375 degrees F.
  • Combine first 9 ingredients in a large bowl. Gently stir in crabmeat. Shape mixture into 10 (3 to 3 1/2-inch) patties. Place on a baking sheet coated with cooking spray.
  • Bake for 12 minutes.
  • Spoon Collard Greens onto individual serving plates, using a slotted spoon; top each serving with 2 crab cakes. Drizzle with Roasted Garlic Beurre Blanc. Garnish, if desired.
  • Heat a large Dutch oven over medium-high heat; add prosciutto, and saute 2 minutes. Add butter, onion, and garlic; saute until onion is tender. Add collard greens and chicken broth. Bring to a boil; reduce heat, and simmer 30 to 45 minutes or until greens are tender.
  • Preheat the oven to 350 degrees F.
  • Place garlic in center of an aluminum foil sheet. Drizzle garlic lightly with oil; sprinkle with salt and black pepper, to taste.
  • Bake for 20 to 25 minutes or until golden.
  • Squeeze out pulp from each garlic clove into a medium saucepan. Add lemon juice and white wine to garlic. Cook, uncovered, over medium-high heat about 20 minutes or until reduced by three-fourths. Stir in whipping cream; reduce heat and simmer, uncovered, 10 to 15 minutes or until reduced by half. Remove from heat; gradually whisk in butter, a few pieces at a time, until sauce is slightly thickened and smooth. Stir in salt and ground red pepper.

2 cups cornbread crumbs
1/4 cup diced red bell pepper
1/4 cup chopped fresh chives
1/4 cup Creole mustard
1/2 cup mayonnaise
2 large eggs
1 teaspoon adobo sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped cooked bacon
1 pound fresh jumbo lump crabmeat
Vegetable cooking spray
Collard Greens, recipe follows
Roasted Garlic Beurre Blanc, recipe follows
chopped fresh chives
diced red bell pepper
1/2 cup diced prosciutto
3 tablespoons butter
1/2 cup diced onion
2 tablespoons minced garlic
2 pounds fresh collard greens
3 cups chicken broth
6 garlic cloves
Olive oil
Salt and black pepper
1/2 cup fresh lemon juice
1/2 cup dry white wine
1 cup whipping cream
1/4 cup cold butter, cut into pieces
1 teaspoon kosher salt
1/2 teaspoon ground red pepper

DEVILED CRAB BOULES WITH BEURRE BLANC

Make and share this Deviled Crab Boules with Beurre Blanc recipe from Food.com.

Provided by Derf2440

Categories     Clear Soup

Time 41m

Yield 2 serving(s)

Number Of Ingredients 19



Deviled Crab Boules with Beurre Blanc image

Steps:

  • Preheat oven to 375f degrees.
  • To prepare boules, hollow out each roll, leaving about a 1/4 inch thick shell, reserve torn bread for another use.
  • Place bread shells on baking sheet.
  • Bake at 375f degrees for 5 minutes, remove from oven,set aside.
  • To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine, and garlic in a small saucepan, bring to a boil.
  • Reduce heat, stir in mayonnaise, mustard, red pepper, and paprika.
  • Add 2 tablespoon chopped green onion and crab, toss gently to combine.
  • Spoon crab mixture evenly into bread shells.
  • Bake at 375f degrees for 15 minutes or until thoroughly heated.
  • To prepare beurre blanc, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf in a small caucepan, pring to a boil.
  • Reduce heat and simmer until reduced to 1/4 cup (about 3 minutes).
  • Drain through a fine sieve into a bowl, reserving liquid, discard solids.
  • Return wine mixture to pan.
  • Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture.
  • Bring to a boil, cook 1 minute, stirring constantly.
  • Remove from heat; add butter, stirring until butter melts.
  • Stir in juice and black pepper.
  • Serve beurre blanc immediately over warm boules.
  • Garnish with julienne cut green onions, if desired.

2 kaiser rolls (3 ounce)
1/4 cup finely chopped green onion, divided
1/4 cup dry white wine
2 cloves garlic, smashed
2 tablespoons light mayonnaise
1 tablespoon stone ground mustard
1/8 teaspoon ground red pepper
1/8 teaspoon paprika
1/2 lb lump crabmeat, shell pieces removed
1/3 cup reduced-sodium fat-free chicken broth, divided
1/4 cup finely chopped shallot
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 bay leaf
1 teaspoon cornstarch
1 tablespoon butter
1/2 teaspoon lemon juice
1/8 teaspoon black pepper
julienne cut green onion (optional)

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