- Special Pricing
- For the Crabcakes:
- 1 1/2 cups chicken stock
- 1 1/2 cups heavy cream
- 3/4 cup dry sherry
- 2 celery ribs, trimmed and minced
- 1 small yellow onion, peeled and minced
- 1/4 bunch parsley, trimmed and chopped
- 2 egg yolks
- 3/4 cup toasted fresh breadcrumbs
- 1 pound jumbo lump crabmeat, picked over
- 1/4 cup extra-virgin olive oil
- For the Sauce:
- 1 small shallot, peeled and chopped
- 1/2 cup heavy cream
- 3 tablespoons chicken stock
- 1 tablespoon dry sherry
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons fresh parsley leaves, chopped
- Salt and freshly ground white pepper
FOR THE CRABCAKES:
Combine the stock, cream and sherry in a saucepan and simmer over medium-high heat until reduced to about 1/2 cup, about 40 minutes. Set aside to cool.
Combine the celery, onions, parsley, egg yolks, breadcrumbs and cooled cream mixture in a large bowl. Fold in the crab, then shape into 8 crab cakes about 3 inches in diameter. Arrange on a plate, cover and refrigerate for 4 hours or overnight.
Preheat the oven to 350 degrees F. Dredge the crabcakes in flour and shake off excess. Heat the oil in a large skillet over medium-high heat. Working in batches, fry the crabcakes, turning once, until browned, about 1 1/2 minutes per side. Transfer with a slotted spatula to a baking sheet. Bake until heated through, 5 to 10 minutes.
FOR THE SAUCE:
Sauté the shallots in the same skillet for 1 minute. Add the cream, stock and sherry, and boil until thickened, about 1 minute. Remove from the heat and whisk in the butter one piece at a time. Add the parsley and season to taste with salt and pepper. Divide the sauce among 4 plates and place 2 crabcakes on top of the sauce on each plate. Serve with crab salsa (see recipe) and boiled shrimp, if you like.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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