Ingredients:
16 ounces Dungeness crab meat, cooked
2 large eggs
1 cup flour
1 cup whole milk
1 teaspoon chopped fresh thyme
1 shallot, minced
1 tablespoon chopped fresh parsley
1 dash Tabasco sauce
2 teaspoons double-acting baking powder
7 ounces butter
Pepper 1 / 4 cup red, yellow and green, julienned
1 tablespoon chopped chives
4 tablespoons capers
salt and pepper to taste
Beurre Blanc:
1 cup whipping cream
1 / 8 cup chopped shallots
1st / 2 cup white wine
1 / 8 cup lemon juice
1 / 4 pound salted butter, diced
1 / 2 teaspoon salt
1st / 4 c. Tea white pepper
1 / Roux 8 cup blonde
Directions:
Beurre Blanc:
1. In a large saucepan, cook shallots in wine until wine is reduced by 1 / 4.
2. Add cream, salt and bring to a boil, then reduce heat (watch closely as it begins to boil in a hurry!). Add the blond roux and whisk well.
3. Beat butter in small pieces until everything is incorporated. Aggiungere it succo di limone, sale e pepe. Keep warm in a bain-marie until serving.
Crab Cakes:
1. Using a whisk, mix flour with eggs and milk. Pass through a strainer to remove lumps.
2. Add the thyme, shallot, parsley and Tabasco. Season with salt and pepper. Mix well.
Note: Dough can be made several hours ahead up to this point. Cover and refrigerate until serving.
3. Just before cooking the crab cakes, crab meat and add yeast to the dough, combining finesse, with a wooden spoon.
4. Heat 2 ounces clarified butter in a large saucepan over medium heat. Using a 2-ounce ladle, make a game of three cakes. Fry on one side for 2 minutes, turn and cook 2 minutes. Keep warm while cooking the cakes different batches.
5. When serving crab cakes, spread butter sauce on each warm plate. 3 Arrange cakes top and the gap with julienned peppers and chives. Sprinkle a few capers around the cake and serve.
Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetite !!
Buon Apetite !!
Bom apetite !!
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