Crab Cake Entrée Recipe
Whipped Mashed Potatoes ~ Haricot Verts ~ Beurre Blanc
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Ingredients
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Crab Cakes
Whipped Mashed Potatoes
Haricot Verts
Beurre Blanc Sauce
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, egg, breadcrumbs, salt, and black pepper. Gently mix until fully combined.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Add the crab cakes to the skillet and cook for 4-5 minutes on each side until golden brown. Remove and keep warm.
Whipped Mashed Potatoes
- 4
- 5
Mash the Potatoes
Return the drained potatoes to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
Haricot Verts
- 6
Prepare the Haricot Verts
Trim the ends of the haricot verts and rinse under cold water.
- 7
Cook the Haricot Verts
In a large skillet, melt butter over medium heat. Add the haricot verts, season with salt and black pepper, and sauté for about 5-7 minutes until tender but still crisp.
Beurre Blanc Sauce
- 8
Make the Sauce Base
In a saucepan, combine white wine and finely chopped shallots. Bring to a boil and reduce to a simmer until the liquid has reduced by half.
- 9
Finish the Sauce
Stir in the heavy cream. Gradually whisk in the cold, cubed butter until the sauce is smooth and emulsified. Season with salt and black pepper to taste.