Herbes De Provence Crab Cakes Recipe #379175
I Love Crab Cakes; Tom Douglas
40 min | 30 min prep
SERVES 4
- 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
- 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.
- With the machine running, gradually add the oil until the mixture emulsifies.
- Transfer mixture to a bowl; add in the crabmeat and stir to combine.
- Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
- Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
- Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
- In a shallow container, combine the flour with 2 tablespoons herbes de Provence.
- Dredge patties on both sides with the flour mixture, patting off excess flour.
- Heat 2 large nonstick skillets over medium heat.
- Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
- Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
- The internal temperature of a crab cake should read 155° F on an instant-read thermometer.
- 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.
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5 stars