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Ingredients
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Crab Cakes
Buerre Blanc
Apple-Fennel Slaw
Method
Crab Cakes Preparation
- 1
Mix the Crab Cake Ingredients
In a large bowl, combine crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, and beaten egg. Mix gently until combined.
- 2
Form the Cakes
Add bread crumbs to the mixture until it holds together. Season with salt and black pepper. Form into patties, about 1/2 inch thick.
- 3
Fry the Cakes
Heat oil in a skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side, or until golden brown. Drain on paper towels.
Buerre Blanc Preparation
- 4
Prepare the Sauce
In a saucepan, combine white wine and minced shallots. Reduce over medium heat until the mixture is about 1/4 cup. Lower the heat and whisk in the cold butter, piece by piece, until the sauce is smooth. Stir in lemon juice and season with salt and white pepper.
Apple-Fennel Slaw Preparation
- 5
Mix the Slaw
In a bowl, combine thinly sliced fennel, julienned apple, and grated carrot. In a separate small bowl, whisk together cider vinegar, olive oil, honey, salt, and black pepper. Pour the dressing over the slaw and toss to coat.
