Crab Cakes With Lemon Butter Sauce
- 1/2 cup finely diced yellow onion
- 2 cloves garlic minced
- 8 tablespoons extra virgin olive oil divided
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup fine dry breadcrumbs
- 2 large eggs lightly beaten
- 1 1/2 pounds fresh lump crabmeat picked and drained
Lemon Butter Sauce
- 1/4 cup dry white wine
- 1 lemon juice
- 1 shallot finely chopped
- 2 tablespoons heavy cream
- Salt to taste
- 2 tablespoons butter cut into small pieces
- Heat 2 tablespoons of olive oil in a large skillet and saute the yellow onions and garlic for 5 to 7 minutes, until tender.
- Stir in the mustard, Worcestershire sauce, and lemon zest, and season with salt and pepper. Blend well.
- Add the breadcrumbs, and saute, stirring, for 1 or 2 minutes.
- Transfer the mixture to a large bowl, and let it cool for 10 or 15 minutes.
- Beat the eggs lightly and fold them into the cooled breadcrumb mixture. Stir in the crabmeat gently.
- Divide the mixture into crab cakes about 1/3 to 1/2 cup each. Place them on a plate, cover, and chill in the refrigerator for about 30 to 40 minutes. They should be firm.
- Add another 2 tablespoons of oil to a nonstick skillet over a medium high setting. Cook the crab cakes in batches, adding oil as necessary to avoid sticking.
- Cook about 3 to 4 minutes on each side, until nicely browned.
- Keep each batch warmed in the oven set at 200F until all of them are done.
Lemon Butter Sauce
- Add the wine, lemon juice, and minced shallots to a skillet and simmer for 1 or 2 minutes at a medium high setting. Most of the liquid should be evaporated.
- Stir in the cream and salt to taste. Turn the heat up and bring to a boil – remove from teh heat immediately.
- Add the pieces of butter one at a time as you blend it in with a whisk.
- Spoon over the crab cakes and serve right away.