Crab Cakes With Crystal Beurre Blanc
Updated June 6, 2024
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound jumbo lump crab meat
- ½cup chopped scallion
- 2tablespoons fresh lemon juice
- ⅛teaspoon cayenne pepper
- ¼teaspoon black pepper
- ½teaspoon kosher salt
- ¼cup mashed potatoes
- 6tablespoons Crystal or other Louisiana-style hot sauce (do not use Tabasco)
- 1large lemon, peeled, pith removed, and halved
- 2tablespoons white wine
- ¼cup heavy cream
- ¾pound butter, chilled and cut into small pieces
- Salt
- 1tablespoon butter
- 1tablespoon olive oil
- 1large onion, peeled and chopped
- 16-ounce bag baby spinach
- Salt and freshly ground black pepper
- 2cups all-purpose flour
- Salt and freshly ground black pepper
- 3large eggs
- ⅔cup milk
- 2cups fine dry bread crumbs
- Vegetable oil, as needed
For the Crab Cakes
For the Crystal Beurre Blanc
For the Spinach Base (optional)
For Frying
Preparation
- Step 1
For the crab cakes: In a large bowl, combine all ingredients for crab cakes. Gently mix to combine. Using an ice cream scoop, make 8 balls and place on a baking sheet or large plate. Cover and refrigerate for at least 30 minutes. (If crab is very fresh, this may be done a day ahead of time.)
- Step 2
For the Crystal beurre blanc: In a small saucepan, combine hot sauce, lemon and wine. Bring to boil over high heat, then simmer until reduced by a third, 3 to 4 minutes. Add cream and again reduce by a third, about 5 minutes. Lower heat and whisk in butter a few pieces at a time, making sure each addition is incorporated before adding next. Pour sauce through a fine-mesh strainer and add salt to taste. If desired, keep warm over a double-boiler.
- Step 3
For the spinach base: For the spinach base: Place a large skillet over medium heat, and heat butter and olive oil in it. Add onion and sauté until soft, about 5 minutes. Add spinach in batches, stirring and adding more until it all cooks down. Season to taste with salt and pepper, set aside and keep warm.
- Step 4
For frying: Line up three shallow bowls. Place flour in one and season to taste with salt and pepper. Place eggs and milk in the second bowl; beat until mixed. Put bread crumbs in the third. Pat crab cakes into thick disks, like oversize scallops. Dip each into flour mixture, then egg mixture, then roll in bread crumbs. Set on a plate and chill for 30 minutes.
- Step 5
Place a large sauté pan or skillet over medium-high heat. Pour in enough oil to come ½ inch up side of pan. When oil shimmers, add crab cakes. Cook, turning once, until light golden brown on both sides, about 2 minutes a side. Transfer to paper towels to drain.
- Step 6
To serve, place a mound of spinach on each of four serving plates. Place 2 crab cakes next to spinach and pour sauce around them. If desired, serve with more hot sauce.
Private Notes
Cooking Notes
Thought about how to do better, since the sauce+spinach+crab so good. If again using canned crab (likely) will drain and press out liquid first, even if it doesn't appear too wet. Then after refrigerating crab cake balls, will lay out out on wax paper on sheet pan and generously sift flour onto cakes, turn and do other side same. And probably use baster brush to apply egg yolk only-that was the biggest problem. Then sprinkle on crumbs. Should be easier.
#KillerSauce, tho husband says too lemony. And, 1.5 cups left over. Spinach - how go wrong?
Crab cakes: problematic. Recipe says 50 min, but two 30-min resting periods, doh! Calls for 2 c flour + 2c crumbs, I started with 1 each and tossed most away. Same with egg mixture, but at least it will be an omelet tomorrow. Even after resting, the cakes totally wanted to fall apart, and had to be handled extensively to get them thru the breading process. But, good in the end, tho hard to get there.
Delicious in every way. If, though, you feel like saving some money, time, and effort, you can make the beurre blanc sauce and spinach, and just serve this with baked salmon patties, for which hundreds of recipes exist. I've done this several times for a lovely meal. (This recipe makes a LOT of beurre blanc sauce. I refrigerated it, microwaved it before re-serving, and made two more meals out of it!)
Can you bake these instead of frying them? Any tips?
Spinach and arugula very good with crab cakes
The sauce is delicious, but this recipe makes an enormous amount and beurre blanc does not store well; recommend making only half as much.
Delicious in every way. If, though, you feel like saving some money, time, and effort, you can make the beurre blanc sauce and spinach, and just serve this with baked salmon patties, for which hundreds of recipes exist. I've done this several times for a lovely meal. (This recipe makes a LOT of beurre blanc sauce. I refrigerated it, microwaved it before re-serving, and made two more meals out of it!)
I didn't do the spinach but the crab cakes and sauce were wonderful. I initially had a lot of trouble getting the cakes to hold together, but with a generous serving of breadcrumbs (I used panko) and the final chill, they ended up holding together well for frying.
I thought the recipe was spot on and in the end it was delicious. I cut way back on the hot sauce as my in laws don’t like the heat. The sauce still came out pretty amazing. I took the lemon out after the wine reduced before I added the cream. Enough flavor had already been obtained. Spinach was great! Used some loose organic and what a difference that made. So much fresher. Added some green beans sautéed with shallots to add more veggies to the dish. Good addition. Will make this again!
Excellent crab cake! Should have pressed more liquid from the canned crab I used as the were definitely wet-but I put them in the freezer for 10 minutes before the flour egg breadcrumb phase and again after and they cooked up perfectly!
This recipe turned out perfectly! The only tweak I have is that a large onion is too large for a pound of spinach. The sauce was so fantastic! We are trying it tonight on broiled grouper.
#KillerSauce, tho husband says too lemony. And, 1.5 cups left over. Spinach - how go wrong?
Crab cakes: problematic. Recipe says 50 min, but two 30-min resting periods, doh! Calls for 2 c flour + 2c crumbs, I started with 1 each and tossed most away. Same with egg mixture, but at least it will be an omelet tomorrow. Even after resting, the cakes totally wanted to fall apart, and had to be handled extensively to get them thru the breading process. But, good in the end, tho hard to get there.
Thought about how to do better, since the sauce+spinach+crab so good. If again using canned crab (likely) will drain and press out liquid first, even if it doesn't appear too wet. Then after refrigerating crab cake balls, will lay out out on wax paper on sheet pan and generously sift flour onto cakes, turn and do other side same. And probably use baster brush to apply egg yolk only-that was the biggest problem. Then sprinkle on crumbs. Should be easier.
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