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Ingredients
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Crab Cake
Chive Beurre Blanc
Method
Crab Cake Preparation
- 1
Mix Ingredients
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, egg, breadcrumbs, green onions, salt, and black pepper. Gently fold the ingredients together until just combined, being careful not to break up the crab meat.
- 2
Form Crab Cakes
Shape the mixture into 6-8 patties, depending on your desired size. Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them set.
- 3
Chive Beurre Blanc Preparation
- 4
Prepare the Sauce Base
In a small saucepan, combine the minced shallots and white wine over medium heat. Reduce the mixture until almost dry, about 5 minutes.
- 5
Add Cream and Butter
Lower the heat and add the heavy cream, stirring to combine. Gradually whisk in the unsalted butter until the sauce is smooth and emulsified.
- 6
Finish the Sauce
Stir in the chopped chives, lemon juice, salt, and black pepper. Keep warm until ready to serve.