Crab Cakes with Spinach and Beurre Blanc

I absolutely love LOVE Crab Cakes. Whenever we go to a seafood restaurant, I always order Crab Cakes for my meal and it never surprises anyone. I recently came across this recipe that uses mashed potato as a binder for the crab cake that I had to make it for us for our dinner. Dr. Sweetpea took one bite and told me that these were the best crab cakes that he has ever eaten. I've also drizzled Roasted Red Pepper Aioli on our left over crab cakes and they were just as tasty! Definitely a keeper!

Crab Cakes with Spinach and Beurre Blanc

(Source: James Martin - UK Chef)

For the crab cakes:

400g white crab meat

400g cooked potato, riced

1/2 lemon juice only

2 eggs

Salt and pepper

50g plain flour

50g panko bread crumbs

For the beurre blanc:

50ml white wine vinegar

40ml white wine

1 shallot, peeled and diced

8 white peppercorns

1 bay leaf

1 small bunch chives, chopped

25ml double cream

200g butter diced and chilled

1 small bunch chives, chopped

1/2 lemon juice only

50g brown crab meat

To serve:

100g baby spinach

15g butter

Salt and pepper

Heat a deep fat fryer to 170ºC. Mix together the crab and potatoes, season and add half the lemon juice.

Dust your hands with flour and form the mixture into 8 balls. Dip in flour, egg and then breadcrumbs. Fry the balls in batches for 2 minutes until golden brown, then drain on to kitchen paper.

To make the beurre blanc:

Put the vinegar, wine, shallot, peppercorns and bay into a saucepan and bring to the boil. When reduced to a quarter, stir in the brown crab meat, then pass through a sieve and put back in the pan. Add the cream, bring to the boil then take off the heat and whisk in the butter. Season then add the chives.

Heat the butter in a pan over a medium heat. Add the spinach, season and wilt.

To serve pop 2 fishcakes per portion onto a plate, garnish with spinach and spoon over the beurre blanc.

Sweet Bell Pepper Aioli

(Source: GarlicandZest.com)

1 red or yellow bell pepper

1/2 cup mayonnaise

1 clove garlic minced

salt and pepper to taste

Preheat the oven to 400°.  Place a bell pepper on a sheet pan lined with parchment paper and roast for 25-30 minutes or until skin is blackened and papery. Transfer the pepper to a small bowl and tightly wrap the bowl with plastic wrap.  Let the pepper cool to room temperature.  Peel the skins from the pepper and discard.  Remove the stem and seeds and discard. Transfer the flesh of the bell pepper to a mini prep food processor.  Add the mayonnaise and minced garlic.  Pulse until the pepper is fully blended into the mayonnaise, scraping the sides and pulsing again if necessary. Transfer the aioli to a airtight container and refrigerate for several hours or overnight for the flavors to marry and the aioli to thicken. Store refrigerated for up to one week.

The Best Crab Cakes

Dr. Sweetpea and I went to Salt Air here in Houston a few weeks ago for dinner and had amazing crab cakes as an appetizer. I loved it so much that I had a craving to eat more but since they are so pricey, I decided to make some from scratch. I used Valerie Bertinelli's recipe and it was amazing! Dr. Sweetpea kept raving about how good they were and to definitely make these for us more often. Definitely a keeper in our household!

Lump Crab Cakes with Cocktail Remoulade Sauce

(Source: Valerie Bertinelli) 

4 slices white sandwich bread, crusts removed

1 pound jumbo lump crabmeat, picked through for bits of shell

1/4 cup mayonnaise

2 green onions, finely chopped

2 teaspoons finely grated lemon zest

1 teaspoon Worcestershire sauce

1 teaspoon seafood seasoning, such as Old Bay

1/4 teaspoon hot sauce, such as Tabasco

Kosher salt and freshly ground black pepper

1 large egg, lightly beaten

5 tablespoons unsalted butter

1 small clove garlic, thinly sliced

1 pound baby spinach

Cocktail Remoulade, for serving, recipe follows

Lemon wedges, for serving

Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.

For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.

Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.

Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.

Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.

Cocktail Remoulade:

1/3 cup mayonnaise

1/3 cup ketchup

2 tablespoons prepared horseradish

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon whole grain mustard

1 tablespoon white wine vinegar

2 teaspoons finely chopped capers

1 green onion, finely chopped

Kosher salt and freshly ground black pepper

Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.