1 lb jumbo crab meat fresh
20 saltine crackers crushed fine
1 tbsp fresh chives (or parsley) chopped small, plus more for garnish
1/4 cup mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tsp Old Bay seasoning
1 tbsp Worcestershire sauce
1/4 cup canola oil
1 tbsp butter cut into 6 pieces
2 tbsp white cooking wine
2 tbsp white wine vinegar
1 tbsp shallot
2 tsp heavy cream
1 pinch salt
1 pinch white pepper
1/2 cup butter (1 stick) chopped into pieces

Drain crab meat and place in a medium bowl. Break it up with your fingers and pick out any shells.
Place crushed crackers and chives in the bowl with the crab meat and toss to mix.
In a separate bowl, whisk together mayonnaise, egg, dijon mustard, Old Bay seasoning, and Worcestershire sauce. Pour sauce in a bowl with the crab meat and mix together thoroughly.
Cover bowl and chill crab mix for 3 hours. When crab cakes are almost done chilling, make the Beurre Blanc (Instructions below).
Remove bowl from the refrigerator. Using your hands, mix crab meat a final time, then scoop out and form 6 large crab cakes. Set aside.
Preheat oven to broil on high. Make sure there's a rack placed 6-8 inches from the top.
In a 10-inch cast-iron skillet (or another oven-safe skillet), add canola oil and warm over medium heat.
Add crab cakes to skillet and cook until the underside of the crab cakes is golden brown. This takes about 5-8 minutes, but be sure to check each crab cake every minute to be sure none are cooking too fast.
Remove pan from heat. Add 1 piece of sliced butter on top of each crab cake, then place the pan in the heated oven on the top rack.
Broil crab cakes for 6-8 minutes or until the tops are browned to the desired doneness. Keep a close eye on crab cakes so they don't burn.
Serve crab cakes immediately on a bed of Beurre Blanc sauce (Instructions below).
In a saucepan over medium heat, bring white wine, white wine vinegar, and shallots to a boil until the liquid is syrupy and is reduced to about 1-2 tbsp (roughly 5 minutes).
Add heavy cream, salt, and white pepper to the saucepan and boil for 1 additional minute.
Reduce heat to a simmer and add butter to the saucepan a few pieces at a time, whisking constantly, until all butter has been melted. Cook for an additional 1-3 minutes or until desired sauce thickness is reached.
Pour sauce through a sieve to remove shallots.
Pour sauce through a sieve to remove & discard shallots, then transfer finished Beurre Blanc to a serving bowl.
Previous Post Next Post