Southern Crab Cakes

9 04 2010

I am not a picky eater. For the most part I love all food, but there are a few things that I prefer not to eat.  One thing I usually detest is crab cakes.  Restaurants use too much bread, not enough crab and/or the crab meat is not really crab meat or it is really stinky.  Geez, I sound a little finicky, but if you are going to pay for something it ought to be at least edible, right?

Lucky, my hate for crab cakes was redirected when a friend of my parents introduced me to her recipe.  This recipe is prepared with cornbread instead of purchased bread crumbs, and accompanied with a tangy buerre blanc sauce.  Truly, it is delicious and the perfect weekend meal! 

Ingredients: Makes 5 crab cakes (we doubled the recipe)

2 cups cornbread crumbs (we used the Jiffy brand cornbread)

¼ cup diced red bell pepper

¼ cup fresh chives

¼ Creole mustard or stone ground mustard

½ cup real mayonnaise

2 large eggs

1 teaspoon chipotle sauce (Tabasco makes a good one)

1 teaspoon Worcestershire sauce

¼ cup chopped bacon

1 pound lump crab meat

Parchment paper

Directions:

Pre-heat oven to 375 degrees

Combine all ingredients in a large bowl and gently stir in the crab meat.  Lining your cookie sheet with the parchment paper, shape mixture into patties.  The larger, the better.  Bake for 12 minutes.    

Buerre Blanc Ingredients: makes 2 cups (we doubled the recipe)

6 garlic cloves

2 tablespoons Olive oil

1 tsp salt

½ cup lemon juice

½ cup dry white wine

1 cup heavy whipping cream

¼ cup cold butter, cut into pieces

½ tsp ground red pepper

Directions:

Bake garlic at 350 degrees with salt, black pepper and drizzled olive oil on cookie sheet for 20 minutes.

After the garlic is ready, squeeze out the garlic contents in a sauce pan, add the white wine and lemon juice and cook uncovered for 20 minutes allowing the alcohol to cook down.  After which, continually stir in the cream, reduce heat and allow to simmer for 10 minutes.  Removing the pan from the heat, gradually whisk in the butter until the sauce is has thickened.  Add salt and red pepper. 

When plating the crab cakes, pour the buerre blanc over the crab cake.  We paired our crab cakes with additional corn muffins, sautéed green beans and cheese grits. 

Let me know how your attempt turns out and if you love these as much as I do.  Happy weekend!

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