BUTTER SAUCE FOR CRAB CAKES RECIPES

Name: Crusty Crab Cakes with Lemon-Butter Sauce
Yield: 4 crab cakes servings of 1 crab cake null servings of 1 tbsp sauce
Ingredients: 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; 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

CRUSTY CRAB CAKES WITH LEMON-BUTTER SAUCE - RECIPES ...

Crusty Crab Cakes with Lemon-Butter Sauce - Recipes ... image

The simple elegance of this restaurant-style appetizer makes it an ideal first course for a formal dinner party.

Provided by PAMPEREDCHEF.COM

Yield 4 crab cakes servings of 1 crab cake null servings of 1 tbsp sauce

Number Of Ingredients 14

Ingredients

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
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

Steps:

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.

DUNGENESS CRAB CAKES WITH ORANGE BUTTER SAUCE RECIPE ...

Dungeness Crab Cakes with Orange Butter Sauce Recipe ... image

Provided by Chef Greg Atkinson

Yield 4 main-dish servings or 8 appetizer servings

Number Of Ingredients 14

Ingredients

¼ cup milk
2 slices white bread
1 pound fresh Dungeness crabmeat
½ cup mayonnaise
1 large egg, lightly beaten
1?½ tablespoons finely chopped sweet red pepper
1?½ tablespoons finely chopped green onions
1?½ tablespoons finely chopped pickled ginger
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups panko (Japanese bread crumbs)*
½ cup vegetable oil
Orange Butter Sauce
Garnishes: shredded fresh spinach, julienned sweet red pepper, grated orange zest

Steps:

Pour milk over bread in a small bowl.
Stir together crabmeat and next 7 ingredients in a medium bowl. Squeeze milk from bread, discarding excess milk. Add bread to crabmeat mixture, and toss gently.
Shape mixture into 8 patties; dredge in panko. Press additional panko onto each cake. Cover and chill at least 2 hours or overnight.
Heat 1/4 cup oil in a large skillet over medium-high heat until hot; add 4 patties, and fry 3 to 4 minutes on each side or until golden. Repeat procedure with remaining oil and patties. Place crab cakes on a large baking sheet. Bake at 425° for 5 minutes.
Spoon Orange Butter Sauce evenly onto serving plates. Place crab cakes over sauce. Garnish, if desired.
* Panko (coarse breadcrumbs) can be found in Asian Markets. Fresh lump crabmeat may be substituted for Dugeness crabmeat.

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