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Crab Cakes with Beurre Blanc Sauce

Crab Cakes with Beurre Blanc Sauce

Crab Cakes with Beurre Blanc Sauce

Course: Appetizers/Snacks, Fish/Seafood
Servings: 2 for dinner or 1 for an appetizer

Ingredients

Beurre blanc sauce

  • 1 cup White wine vinegar
  • 1/2 cup White Wine
  • 1/2 cup Heavy Cream
  • 2 tbsp Shallots chopped
  • 1 lb Butter

Crab cakes

  • 1 lb Blue crab meat lump
  • zest of a Lemon
  • 1/2 cup Mayonnaise
  • 1 tbsp Chives chopped, and more for garnish
  • 1 tbsp Old Bay Seasoning
  • 1/2 cup Panko breadcrumbs plus more for coating
  • 1/2 cup Heavy Cream

Instructions

Beurre blanc sauce

  • In a small saucepan over medium heat, combine the vinegar, white wine, and shallots. Reduce liquid to 3 to 4 tablespoons. Add cream and reduce again until cream mixture thickens. Reduce heat, and using a wire whisk stir in the butter bit by bit. Keep sauce warm, not hot, until ready to serve.

Crab cakes

  • Mix together lemon zest, mayonnaise, chives, Old Bay Seasoning, cream, and panko breadcrumbs. Add crab meat trying to keep the lumps intact. Fold in crab meat and let rest for 30 minutes so the breadcrumbs can absorb the liquid. To shape the crab cake, pack the crab mixture into a 2-1/2-ounce ramekin. Insert a butter knife into the ramekin to remove the crab cake and coat the outside of the crab cake with more breadcrumbs.
  • Heat canola oil in a pan over medium heat. Sauté crab cakes until golden brown on both sides. Finish in a 350° oven for 10 minutes or until hot.
  • Serve crab cake with beurre blanc sauce and garnish with fresh chopped chives. Makes 6 to 8 crab cakes. Serves 1 for an appetizer, or 2 for dinner.

Notes

This recipe is from the Captain Linnell House, 137 Skaket Beach Road, Orleans • linnell.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.


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