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  • Crab Cakes With Ed

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    Crab Cakes With Ed
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb jumbo lump crab meat cleaned, liquid removed
    • 2 Tbsp. mayonnaise
    • 2 tsp Dijon mustard
    • 2 lrg egg yolks
    • 1 Tbsp. Old Bay Seasoning
    • 1/4 tsp coarse salt
    • 1/4 tsp cayenne pepper
    • 8 c. Corn Flake crumbs
    • 4 Tbsp. unsalted butter melted
    • 9 Tbsp. unsalted butter cut in tbspns
    • 2 x shallots thinly sliced
    • 3/4 tsp Champagne vinegar
    • 1 1/4 c. dry white wine
    • 2 x fresh thyme sprigs
    • 2 Tbsp. heavy cream
    • 1/4 c. grainy mustard Coarse salt to taste Freshly-grnd black pepper to taste
    • 1/2 c. scallion greens roughly minced
    • 1/2 c. unsalted butter - (1 stick)
    • 1 c. flat-leaf parsley leaves Juice of 1/2 lemon plus more if needed
    • 1/2 c. heavy cream Coarse salt to taste Freshly-grnd black pepper to taste

    Directions

    1. For the Grainy Mustard Sauce: In a small saucepan, heat 1 Tbsp. butter over medium heat. Add in shallots and cook till translucent/soft. Add in vinegar, wine, and thyme and continue to cook till reduced by two-thirds. Add in cream and reduce till thick. Whisk in remaining 8 Tbsp. butter. Strain through a fine sieve. Mix in mustard, and season with salt and pepper. (
    2. Makes about 3/4 c.)
    3. For the Scallion Sauce: In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process till well combined. Transfer to refrigerator, and refrigeratefor 20 min. Heat cream in a small saucepan till reduced by half. Whisk in chilled butter mix. Strain through a fine sieve and season with salt, pepper, and lemon juice. (
    4. Makes about 1/2 c.)
    5. For the Crab Cakes: Heat oven to 300 degrees. In a medium bowl, combine crab, mayonnaise, mustard, and egg yolks. Season with Old Bay Seasoning, salt, and cayenne. Using a 3-oz ice cream scoop, form mix into eight equal-size balls. Lightly dredge in Corn Flake crumbs, transfer to a baking sheet, and drizzle with butter. Bake till heated through, 12 to 14 min. Serve with mustard and scallion sauces.
    6. This recipe yields 4 main course servings.

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