Jumbo Lump Crab Cakes with Carrot Butter Sauce

Name: Jumbo Lump Crab Cakes with Carrot Butter Sauce
Yield: serves 6
Ingredients: 1 pound jumbo lump crabmeat, drained well, patted dry, and picked over for shells; 6 tablespoons (3/4 stick) unsalted butter; 1 small shallot, minced; 1 teaspoon Old Bay seasoning; Kosher salt and freshly ground black pepper; 1/2 teaspoon dry mustard; Pinch of cayenne pepper; 1/3 cup heavy cream; 2 scallions, white and green parts, chopped; 1 cup all-purpose flour; 1 large egg; 1 cup panko bread crumbs; 1/4 cup vegetable oil; Carrot Butter Sauce (recipe follows); Alfalfa sprouts (optional); 1 cup carrot juice; 1 small carrot, thinly sliced; 1 shallot, coarsely chopped; 1 teaspoon kosher salt; 2 tablespoons heavy cream; 8 tablespoons (1 stick) unsalted butter, cut into chunks, at room temperature; (makes 1 1/2 cups)

December 9, 2011

I know it’s a bold statement, but this is the best damn crab cake you’re ever gonna eat! Unlike most recipes, this one doesn’t depend on bread crumbs or any other filler to hold the crab together. Sweet, succulent crab is mixed with not much more than butter and cream, which, when chilled, binds the crab cake together beautifully. When panfried, the outside gets crisp and brown while the butter melts inside, and what you bite into are warm lumps of luscious crab. When you want to pull out all the stops, this dish is impressive, elegant, and looks and tastes fantastic. The crab cake mixture is best if made ahead so it has sufficient time to chill and harden. For an hors d’oeuvre, form the crab mixture into mini cakes. The super simple carrot butter sauce adds not only a bit more richness but also a subtle sweetness and vibrant color. Try it with grilled fish, too.

Recipe notes

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