Crusty Crab Cakes with Lemon-Butter Sauce
The simple elegance of this restaurant-style appetizer makes it an ideal first course for a formal dinner party.
- Crab Cakes
- 8 ounces king or snow crabmeat, shelled and torn into pieces (about 1 pound crab legs in shells)
- 3 slices French bread, coarsely chopped (3/4 cup fresh bread crumbs), divided
- 2 tablespoons mayonnaise
- 2 teaspoons snipped fresh parsley
- 1 teaspoon Dijon mustard
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon coarsely ground black pepper
- 2 tablespoons vegetable oil
- Lemon-Butter Sauce
- 1/4 cup dry white wine such as Chardonnay
- 2 tablespoons lemon juice
- 1 shallot, finely chopped
- 2 tablespoons heavy whipping cream
- 1/8 teaspoon salt
- 2 tablespoons butter, cut into small pieces
For crab cakes, combine crabmeat, 1/4 cup of the bread crumbs, mayonnaise, parsley, mustard, lemon zest and black pepper in Classic Batter Bowl; mix gently. Divide mixture into four equal patties. Coat patties with remaining 1/2 cup bread crumbs. Heat oil in (10-in.) Sauté Pan over medium heat until hot; add crab cakes. Cook 4-6 minutes or until both sides are deep golden brown and crisp, turning once. Remove from pan; drain on paper towels.
Meanwhile, for lemon-butter sauce, combine wine, lemon juice and shallot in (8-in.) Sauté Pan. Simmer over medium-high heat 1-2 minutes or until most of the liquid is evaporated. Add cream and salt; bring to a boil and remove from heat. Add butter pieces one at a time, whisking after each addition using Silicone Sauce Whisk until butter is completely incorporated. Spoon sauce onto plates; top with crab cakes.
- 4 crab cakes servings of 1 crab cake
- servings of 1 tbsp sauce
Nutrients per serving:
Calories 290, Total Fat 22 g, Saturated Fat 7 g, Cholesterol 50 mg, Carbohydrate 11 g, Protein 12 g, Sodium 840 mg, Fiber less than 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 medium-fat meat, 3 fat (1 carb)
Using Kitchen Shears, carefully cut down length of shell on two opposite sides of crab leg; split shell apart to remove meat. Place crabmeat onto paper towels to absorb excess moisture; do not squeeze dry.
Lump crabmeat can be substituted for the crab legs, if desired.
Once the butter has been added to the sauce, it cannot be reheated. The wine reduction can be made in advance, however. When ready to serve, heat the reduction and add the butter as directed; serve immediately.