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Servings: 4

Ingredients

Cost per serving $9.08 view details
  • 2 lb jumbo lump crab meat cleaned, liquid removed
  • 2 Tbsp. mayonnaise
  • 2 tsp Dijon mustard
  • 2 lrg egg yolks
  • 1 Tbsp. Old Bay Seasoning
  • 1/4 tsp coarse salt
  • 1/4 tsp cayenne pepper
  • 8 c. Corn Flake crumbs
  • 4 Tbsp. unsalted butter melted
  • 9 Tbsp. unsalted butter cut in tbspns
  • 2 x shallots thinly sliced
  • 3/4 tsp Champagne vinegar
  • 1 1/4 c. dry white wine
  • 2 x fresh thyme sprigs
  • 2 Tbsp. heavy cream
  • 1/4 c. grainy mustard Coarse salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. scallion greens roughly minced
  • 1/2 c. unsalted butter - (1 stick)
  • 1 c. flat-leaf parsley leaves Juice of 1/2 lemon plus more if needed
  • 1/2 c. heavy cream Coarse salt to taste Freshly-grnd black pepper to taste

Directions

  1. For the Grainy Mustard Sauce: In a small saucepan, heat 1 Tbsp. butter over medium heat. Add in shallots and cook till translucent/soft. Add in vinegar, wine, and thyme and continue to cook till reduced by two-thirds. Add in cream and reduce till thick. Whisk in remaining 8 Tbsp. butter. Strain through a fine sieve. Mix in mustard, and season with salt and pepper. (
  2. Makes about 3/4 c.)
  3. For the Scallion Sauce: In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process till well combined. Transfer to refrigerator, and refrigeratefor 20 min. Heat cream in a small saucepan till reduced by half. Whisk in chilled butter mix. Strain through a fine sieve and season with salt, pepper, and lemon juice. (
  4. Makes about 1/2 c.)
  5. For the Crab Cakes: Heat oven to 300 degrees. In a medium bowl, combine crab, mayonnaise, mustard, and egg yolks. Season with Old Bay Seasoning, salt, and cayenne. Using a 3-oz ice cream scoop, form mix into eight equal-size balls. Lightly dredge in Corn Flake crumbs, transfer to a baking sheet, and drizzle with butter. Bake till heated through, 12 to 14 min. Serve with mustard and scallion sauces.
  6. This recipe yields 4 main course servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 502g
Recipe makes 4 servings
Calories 1192  
Calories from Fat 705 59%
Total Fat 80.03g 100%
Saturated Fat 45.7g 183%
Trans Fat 0.0g  
Cholesterol 498mg 166%
Sodium 1555mg 65%
Potassium 1150mg 33%
Total Carbs 54.26g 14%
Dietary Fiber 3.4g 11%
Sugars 5.11g 3%
Protein 53.58g 86%

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