Spring 2003

Jumbo Lump Crab Cakes (makes approximately 18 two-ounce cakes)

Ingredients:
  • 1/4 lb. butter
  • 1/4 cup celery, small dice
  • 3/4 cup onion, small dice
  • 1/2 lb. jumbo lump crabmeat, picked
  • 1/2 lb. lump crabmeat, picked
  • 2 eggs, whole
  • 1 tbsp. tarragon
  • 1 lemon, zested and juiced
  • 1/2 tbsp. mustard, ground
  • 1/2 tsp. cayenne pepper
  • 1 cup Japanese bread crumbs or day old bread toasted and crumbled
  • salt and pepper to taste
Method:
 1. Melt butter in saucepan with celery and onions. Sweat until translucent.
2. Remove from pan and set aside to cool.
3. Mix all remaining ingredients and cooled vegetables in bowl and season.
4. Portion crab mixture into two-ounce portions and form into cakes.
5. Refrigerate for two hours before cooking.
6. In a sauté pan over low-medium heat, add two tbsp. vegetable oil.
7. Add crab cakes into pan without overcrowding.
8. Sauté until golden brown and turn.
9. Remove to absorbent paper.
10. Serve warm over Ravigote Sauce.

Ravigote Sauce (makes four cups)

Ingredients:
  • 1 egg, whole
  • 1/4 cup Dijon mustard
  • 2 tbsp. lemon juice
  • 1/4 cup cornichons or chopped dill pickle
  • 2 tbsp. onion, chopped
  • 2 tbsp. tarragon, chopped
  • 2 cup vegetable oil
  • salt and pepper to taste
Method:
 1. In a food processor, combine all ingredients (except the oil), until well blended.
2. With the processor running, slowly drizzle the oil into the ingredients to emulsify.
3. Season with salt and pepper.

Place the sauce on the middle of a plate and arrange the crab cakes around the outside of the plate.

(We recommend the DeLoach OFS Chardonnay with this dish.)

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