DUNGENESS CRAB CAKES WITH TRUFFLE BEURRE BLANC
"DUNGENESS CRAB CAKES WITH TRUFFLE BEURRE BLANC..."
INGREDIENTS
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Crab Cakes:
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2 lb. Fresh Dungeness crabmeat - lightly picked for shells
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3 cups of unseasoned bread crumbs
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6 tbsps of melted and cooled unsalted butter
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2 eggs beaten
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2 tbsps of chopped shallots
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2 tbsps of chopped green onions
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2 tbsps of chopped fresh parsley
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2 tbsps of fresh lemon juice
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pinch of ground nutmeg
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pinch of cayenne pepper
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kosher salt & fresh ground black pepper to taste
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2 eggs beaten with 2 tbsps of water.
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1 cup unseasoned bread crumbs
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3 tbsps canola/corn oil/clarified butter or other high smoke point oil
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Lemon wedges
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Truffle Beurre Blanc:
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1 cup white wine
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¼ cup white wine vinegar
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2 tbsps chopped shallots
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2 tbsps heavy cream
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¾ cup Truffle butter at room temperature
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Fresh lemon juice and salt & pepper to taste
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