crab cakes with truffle beurre blanc sauce

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An extraordinary Seduction Meal, this Crab Cake recipe from Marx Foods, is served with a luscious truffle cream sauce and pairs perfectly with a crisp white wine or a glass of chilled champagne. End this meal with a refreshing bowl of fresh sliced figs drizzled with a bit of honey.

kissing_couple_bw.jpgDungeness Crab Cakes w/ Truffle Beurre Blanc
Recipe by Paul Hughes, MarxFoods.com contributor
Note: Crab cakes can be made the day before.

Ingredients:

  • 2 lb. Fresh Dungeness crabmeat – lightly picked for shells
  • 3 cups of unseasoned bread crumbs
  • 6 tbsps of melted and cooled unsalted butter
  • 2 eggs beaten
  • 2 tbsps of chopped shallots
  • 2 tbsps of chopped green onions
  • 2 tbsps of chopped fresh parsley
  • 2 tbsps of fresh lemon juice
  • pinch of ground nutmeg
  • pinch of cayenne pepper
  • kosher salt & fresh ground black pepper to taste
  • 2 eggs beaten with 2 tbsps of water.
  • 1 cup unseasoned bread crumbs
  • 3 tbsps canola/corn oil/clarified butter or other high smoke point oil
  • Lemon wedges


Crab Cakes

1. Mix first 11 ingredients together- salt and pepper to taste.
2. Make into 8 equal patties- do not press too hard.
3. Dip patties into egg/water mixture and then into remaining breadcrumbs and let stand.
4. Heat oil almost to smoke point then add crab crakes- do not crowd pan.
5. Cook over medium heat until golden brown- 3 to 4 minutes- then turn and cook until just done.
6. Serve with Truffle Beurre Blanc around cake and garnish with lemon wedges.

Truffle Beurre Blanc Sauce

  • 1 cup white wine
  • ¼ cup white wine vinegar
  • 2 tbsps chopped shallots
  • 2 tbsps heavy cream
  • ¾ cup Truffle butter at room temperature
  • Fresh lemon juice and salt & pepper to taste

1. Simmer and reduce wine, vinegar, and shallots in a sauce pan until it is a syrupy glaze and remove from heat.

2. Stir in cream and return to low heat reducing volume a little, then add truffle butter bit by bit stirring constantly.

3. After all butter is stirred in, add lemon juice and salt & pepper to taste then strain. Hold at room temperature
only until needed.