Crab Cake Beurre Blanc crab cakes are one of my all-time personal favorite foods. This Crab Cake Beurre Blanc recipe is a take off of the crab cake recipe of The Red Bar in Grayton Beach, FL. (my favorite restaurant) It’s tweaked in that I like to add some Country Bob’s to it. Perhaps we should call it Crab Cake Beurre Bob’s.
Cook the onions, peppers, and garlic until transparent. Cool in bowl inserted into larger bowl of ice water.
Melt 6 tbsp of butter.
Add flour. Add remaining butter until melted on low heat. Mix well with butter and vegetables until it becomes a light roux.
Add heavey cream, mustard, basil, garlic powder, thyme and Seasoning Salt. Leave on low heat, stirring frequently until very thick.
Stir in All Purpose Sauce.
Cool the sauce at room temperature.
Take the crabmeat, mix the sauce with the bread crumbs until you get a dough.
Make 3-ounce patties (make sure they’re neither sticky nor dry).
Refrigerate at least 2 hours.
Heat 3 tbsp olive oil. Sear the crab cakes, lightly dipped in flour and fry to a golden brown.
Make a lemon beurre blanc or roasted peppers sauce for drizzling over the top.
Don’t forget to drizzle some All Purpose Sauce as well!
We served it up with some steamed asparagus. Yum!
Place shallot, bay leaf, peppercorns, vinegar, parsley flakes in a saucepan.
Bring to a boil.
Reduce heat to medium and continue simmering until only 2-3 tablespoons of liquid remain.
Pour in heavy cream and bring to a simmer.
Simmer until the cream has reduced by half.
Increase heat to medium-high, and rapidly whisk in the butter, piece by piece until it has melted into the cream and thickened it.
Strain the sauce through a mesh strainer to remove the spices.
Mix with All Purpose Sauce. Serve immediately.
Beurre blanc -literally translated from French as “white butter”— is a hot emulsified butter sauce made with a reduction of white wine vinegar and grey shallots into which cold, whole butter is blended off the heat to prevent separation.