CRAB CAKES WITH CRYSTAL BEURRE BLANC
This recipe came to The Times in 2006 from the Upperline restaurant in New Orleans in the aftermath of Hurricanes Katrina and Rita. One bright light after the storms was an unexpected windfall in crab. The storms stirred up the marshes and shook up lots of food, so these crab cakes are made with an ice cream scoop and not a spoon. The real gem of the dish is the Crystal beurre blanc, an idea that mixes high French culinary canon with down-and-dirty New Orleans heat. Crystal Hot Sauce has long adorned many a table in New Orleans. It is more vinegary than Tabasco, which is too hot for this recipe. Baumer Foods had been making Crystal Hot Sauce for more than eight decades when the storms hit. Its New Orleans plant was flooded so badly that it was not reopened, but other bottlers kept Crystal on the shelves until the company could move into its new home, about a half hour's drive from its damaged factory.
Provided by Kim Severson
Categories brunch, project, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- 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.)
- 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.
- 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.
- 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.
- Place a large sauté pan or skillet over medium-high heat. Pour in enough oil to come 1/2 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.
- 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.
BEURRE BLANC SAUCE
Steps:
- Gather the ingredients.
- Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold.
- Heat the wine, vinegar, and shallot in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 30 to 40 minutes.
- Reduce the heat to low, take the cubes of butter out of the fridge and start rapidly whisking them in, 1 or 2 at a time, to the reduction. As the butter melts and incorporates, add more and keep whisking. Continue until you only have 2 to 3 cubes remaining. This process should take about 25 to 30 minutes.
- Remove from the heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
- Season to taste with kosher salt.
- Traditionally, the chopped shallot would be strained out before serving but doing so is optional. Serve right away. Enjoy.
Nutrition Facts : Calories 386 kcal, Carbohydrate 1 g, Cholesterol 108 mg, Fiber 0 g, Protein 0 g, SaturatedFat 25 g, Sodium 42 mg, Sugar 0 g, Fat 41 g, ServingSize 9 servings (2 oz each), UnsaturatedFat 0 g
BASIC BEURRE BLANC
This wine and shallot reduction sauce mixed with butter is usually served with fish.
Provided by Jay
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 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. Serve immediately.
Nutrition Facts : Calories 225 calories, Carbohydrate 0.8 g, Cholesterol 67.8 mg, Fat 24.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 15.7 g, Sodium 166.4 mg, Sugar 0.1 g
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
CLASSIC BEURRE BLANC SAUCE
Steps:
- Make the shallot reduction: In a medium heavy-bottomed saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook, stirring, until shallots are soft and translucent but not browned, 1 to 2 minutes. Stir in the dry white wine and white wine vinegar; cook, stirring occasionally to reduce the liquid until about 2 to 3 tablespoons remain.
- Add the cream: Add the cream and salt to the pan and bring to a boil, over medium-heat and cook, stirring, for 1 minute.
- Strain the sauce: Pour the sauce through a fine-meshed strainer into a small bowl and press down using a spoon to extract as much liquid as you can. Rinse out the saucepan.
- Add the butter to strained sauce and season: Return the strained sauce to the pan and reduce the heat down to low. Whisking vigorously, add the remaining 8 tablespoons butter, a few pieces at time. When each addition is incorporated, add more butter, until all of it is incorporated and the sauce looks creamy and coats the back of a spoon. It will resemble heavy cream. (It is not a thick sauce.) Stir in the salt and pepper.
- Serve the sauce: Serve the sauce immediately. If not using right away, keep it on the side of the stove to maintain a lukewarm temperature until ready to use. Just before serving, reheat over low heat, whisking constantly, until hot. Did you love this recipe? Give us some stars below!
CRABCAKE (FISH) BEURRE BLANC SAUCE
Steps:
- Place the lemon juice, shallots, wine, and bay leaf in a saucepan and bring to a simmer over medium high heat.
- Cook until most of the liquid has evaporated, then add the heavy cream and continue to cook until it has reduced by half.
- Reduce the heat to low, and whisk in the butter bit by bit, adding the cubes just before the previously added ones melt completely. Strain the sauce and season to taste with salt and pepper. Stir in the chives.
- Keep sauce warm (covered, along the back of the oven or in another warm place but not on a burner) and do not allow it to boil or it will separate. Makes about 1 cup
BEURRE BLANC
This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled Scallops on the Half Shell with Beurre Blanc
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 6
Steps:
- In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
- Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
- Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.
DUNGENESS CRAB CAKES & TOMATO BEURRE BLANC
This is a sublime combination of high quality ingredients and beautiful presentation. Makes a very nice appetizer for 6 or possibly a light dinner for 4.
Provided by PhoenixReborn
Categories Crab
Time 1h
Yield 6 crabcakes, 6 serving(s)
Number Of Ingredients 25
Steps:
- For the Crab Cake:.
- Carefully clean the crabmeat to remove any shell fragments. You may use the refrigerated canned lump crab if desired.
- Gently fold in the red pepper, lemon zest, chive, tarragon, mayo, mustard and breadcrumbs until combined.
- Season with salt and pepper to taste.
- Form the cakes into 6-8 individual patties; gently pressing into a circular form. Refrigerate while preparing the buerre blanc.
- Tomato Beurre Blanc: Sauté the tomato, shallot, chive and olive oil until tender. Add chicken stock, peppercorns and bay leaf and cook over medium heat.
- Reduce by about 50%.
- Add the balsamic vinegar and heavy cream.
- Continue to cook for 3-4 minutes, stirring constantly.
- Reduce heat to low. Add the cold butter a little at a time while continually stirring.
- When all of the butter is incorporated remove from heat and strain.
- Season with salt and pepper. Cover to keep warm.
- To Finish Crabcakes: Preheat a large skillet or griddle on medium high.
- Melt a little butter/olive oil in the the skillet. Reduce heat to medium.
- Place crab cakes on the heated pan and cook until golden brown.
- Turn and brown other side.
- To Plate: Spoon 2-3 tablespoons of the sauce in the middle of the plate. Place the crab cake on top.
- Lightly toss lemon and oil with the baby greens. Top crabcake with a small amount of salad and serve.
Nutrition Facts : Calories 433.6, Fat 35.5, SaturatedFat 15, Cholesterol 107.1, Sodium 684.6, Carbohydrate 14.3, Fiber 1.7, Sugar 3.8, Protein 15.9
ROASTED RED PEPPER SAUCE FOR CRAB CAKES
Also good on grilled fish and grilled chicken. Different from those posted here already and easy, made with ingredients you probably keep on hand: jar roasted red peppers, garlic cloves, olive oil, lemon juice, red pepper sauce, mayo and salt and pepper. You can use low fat mayo to cut calories. For about 10 crab cakes, using 1 lb. crab, you may want to make half the recipe. We had a lot left over.
Provided by Oolala
Categories Sauces
Time 2m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
- Add mayonnaise and process until combined.
- Season with salt and pepper to taste.
- Refrigerate until ready to use.
Nutrition Facts : Calories 200.5, Fat 17.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 732.9, Carbohydrate 11.2, Fiber 0.4, Sugar 2.6, Protein 0.7
FISH FILLETS WITH GRAPEFRUIT TARRAGON BEURRE BLANC
Steps:
- Sprinkle the shallot into a buttered shallow baking dish just large enough to hold the fish fillets in one layer, on the shallot arrange the fillets, skin sides down, and pour the wine and the clam juice over them. Sprinkle the fillets with salt and pepper to taste and bake them, covered with a buttered piece of wax paper, in the middle of a preheated 425°F. oven for 10 to 12 minutes, or until they are just cooked through. Transfer the fillets with a slotted spatula to a platter and keep them warm, covered.
- Strain the cooking liquid through a fine sieve into a small saucepan, add the grapefruit juice, and boil the mixture until it is reduced to about 2/3 cup. Add the cream and boil the mixture until it is reduced by half. Reduce the heat to low and whisk in the butter, 1 bit at a time, lifting the pan from the heat occasionally to let the mixture cool and adding each new bit of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Whisk in the tarragon and salt and pepper to taste. With the slotted spatula transfer each fillet, skin side down, to a plate. Pour one fourth of the sauce over each fillet and arrange some of the grapefruit sections around each plate.
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