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
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.
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.
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.
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.
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.