Herbes De Provence Crab Cakes

Ingredients

• 2 large egg yolks
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons herbes de provence, plus
• 1 teaspoon herbes de provence (crushed in a mortar or pestle)
• 1/4 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil
• 1 lb crabmeat, drained, picked clean of shell, and lightly squeezed if wet
• 2 tablespoons dried fresh breadcrumbs
• 1 cup all-purpose flour
• 4 tablespoons unsalted butter

Directions

1. 1

   Add egg yolks, mustard, red wine vinegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in the bowl of a food processor or a blender.

2. 2

   With the machine running, gradually add the oil until the mixture emulsifies.

3. 3

   Transfer mixture to a bowl; add in the crabmeat and stir to combine.

4. 4

   Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.

5. 5

   Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).

6. 6

   Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.

7. 7

   In a shallow container, combine the flour with 2 tablespoons herbes de Provence.

8. 8

   Dredge patties on both sides with the flour mixture, patting off excess flour.

9. 9

   Heat 2 large nonstick skillets over medium heat.

10. 10

    Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.

11. 11

    Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.

12. 12

    The internal temperature of a crab cake should read 155° F on an instant-read thermometer.

13. 13

    Transfer crab cakes to plates, serving 2 to each person; suggested to serve with Fresh Tomato Relish or Red Pepper Rouille next to the crab cakes on each plate.