Crab Cake Napoleon Recipe
Five masterful layers baked to perfection topped with a dill beurre blanc sauce
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Ingredients
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Crab Cake Layers
Method
Preparation
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine fresh crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, green onions, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.
- 2
Form the Crab Cakes
Using your hands, shape the mixture into small cakes, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Bake the Crab Cakes
Preheat the oven to 375°F (190°C). Drizzle olive oil over the crab cakes and bake for 20-25 minutes or until golden brown and cooked through.
- 4
Prepare the Dill Beurre Blanc Sauce
In a small saucepan, combine 1/2 cup white wine, 1/4 cup minced shallots, and 1/2 cup heavy cream. Bring to a simmer over medium heat and reduce until thickened. Stir in 1/2 cup cold unsalted butter, cut into cubes, until emulsified. Add 2 tbs chopped fresh dill and season with salt and pepper to taste.
- 5
Assemble the Napoleon
Layer the baked crab cakes on a plate, stacking them to form a tower. Drizzle the dill beurre blanc sauce over the top and around the plate. Serve immediately.
