Crab Cake Recipe
House Made and Shaped, served fried with Polenta and Braised Collared Greens on Pomodoro with Béarnaise
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Ingredients
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Crab Cakes
Polenta
Braised Collard Greens
Pomodoro Sauce
Béarnaise Sauce
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Mix gently to combine, being careful not to break up the crab meat.
- 2
Shape the Crab Cakes
Form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
Polenta
- 4
Boil Water for Polenta
In a large saucepan, bring 4 cups of water to a boil. Add salt to taste.
- 5
Cook the Cornmeal
Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Cook for about 20-25 minutes, stirring frequently until thickened.
- 6
Finish the Polenta
Stir in the butter until melted and smooth. Pour the polenta into a greased dish and let it set.
Braised Collard Greens
- 7
Prepare the Collard Greens
Wash the collard greens thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
- 8
- 9
Cook the Collard Greens
Add the chopped collard greens to the pot along with chicken broth. Season with salt and black pepper to taste. Cover and cook for 30-40 minutes until tender.
Pomodoro Sauce
- 10
- 11
Add Tomatoes
Stir in the canned crushed tomatoes. Season with salt and black pepper to taste. Bring to a simmer and cook for about 20 minutes.
- 12
Finish the Sauce
Stir in the fresh basil leaves and remove from heat. Set aside.
Béarnaise Sauce
- 13
Prepare the Shallot Mixture
In a small saucepan, combine white wine vinegar, chopped shallot, and tarragon. Simmer until reduced by half. Strain and cool slightly.
- 14
Make the Béarnaise
In a mixing bowl, whisk together egg yolks and the reduced mixture. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until thickened. Season with salt and black pepper to taste.