Herbes De Provence Crab Cakes |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I Love Crab Cakes; Tom Douglas Ingredients:
2 large egg yolks |
2 tablespoons dijon mustard |
2 tablespoons red wine vinegar |
2 tablespoons herbes de provence, plus |
1 teaspoon herbes de provence (crushed in a mortar or pestle) |
1/4 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup extra virgin olive oil |
1 lb crabmeat, drained, picked clean of shell, and lightly squeezed if wet |
2 tablespoons dried fresh breadcrumbs |
1 cup all-purpose flour |
4 tablespoons unsalted butter |
Directions:
1. Add egg yolks, mustard, red wine vinegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in the bowl of a food processor or a blender.
2. With the machine running, gradually add the oil until the mixture emulsifies.
3. Transfer mixture to a bowl; add in the crabmeat and stir to combine.
4. Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
5. Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
6. Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
7. In a shallow container, combine the flour with 2 tablespoons herbes de Provence.
8. Dredge patties on both sides with the flour mixture, patting off excess flour.
9. Heat 2 large nonstick skillets over medium heat.
10. Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
11. Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
12. The internal temperature of a crab cake should read 155° F on an instant-read thermometer.
13. Transfer crab cakes to plates, serving 2 to each person; suggested to serve with Fresh Tomato Relish or Red Pepper Rouille next to the crab cakes on each plate.
|
|