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Ингредиенты
- 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
Инструкции
- 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. (
- Makes about 3/4 c.)
- 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. (
- Makes about 1/2 c.)
- 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.
- This recipe yields 4 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 502g | |
| Recipe makes 4 servings | |
| Calories 1192 | |
| Calories from Fat 705 | 59% |
| Total Fat 80.03g | 100% |
| Saturated Fat 45.7g | 183% |
| Trans Fat 0.0g | |
| Cholesterol 498mg | 166% |
| Sodium 1555mg | 65% |
| Potassium 1150mg | 33% |
| Total Carbs 54.26g | 14% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.11g | 3% |
| Protein 53.58g | 86% |
