Crab Cakes With Lime Buerre Blanc |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 46 |
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This is the best crab cake recipe ever...I got it from a friend and experimented to come up with a sauce for it.. I think the lime buerre blanc fits the bill I serve with green salad and warm crescent rolls Ingredients:
crab cakes |
1 lb crabmeat (preferably lumb crabmeat) |
1 beaten egg |
1 1/2 tsp old bay seasoning |
2 tbsp dijon mustard |
2 tbsp chopped shallots |
2 tbsp chopped parsley |
1 tbsp lemon juice |
2 tbsp mayonaise |
20 saltine crackers, crushed (approx) |
1 stick butter |
lime buerre blanc |
6 tsp white wine vinegar |
2 tbsp shallots |
3 tbsp fresh lime juice |
1/2 c heavy cream |
1 stick unsalted butter cut into small pieces |
Directions:
1. Crab Cakes
2. Put all ingredients except crab and butter into a bowl and mix thoroughly making sure there are enough saltines to give it body
3. Carefully fold in crabmeat so the lumbs of crab are not broken up too much
4. Using hands take out desired amount and shape into patties
5. Melt butter in a non stick frying pan
6. Saute crab cakes in butter about 5 minutes each side being careful not to burn
7. Drain on paper towel and keep warm in a 200 degree oven while making sauce
8. Lime Buerre Blanc
9. Put vinegar, lime juice, and shallots into a saucepan
10. On high heat reduce to approx 2 tablespoons
11. Add cream and reduce for another 5 minutes
12. Remove from heat and whisk in butter 1 piece at a t time
13. Serve over crab cakes
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