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.
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.
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.