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1
For the crab cakes: In a large bowl, combine all ingredients for crab cakes.
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2
Gently mix to combine.
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3
Using an ice cream scoop, make 8 balls and place on a baking sheet or large plate.
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4
Cover and refrigerate for at least 30 minutes.
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5
(If crab is very fresh, this may be done a day ahead of time.)
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6
For the Crystal beurre blanc: In a small saucepan, combine hot sauce, lemon and wine.
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7
Bring to boil over high heat, then simmer until reduced by a third, 3 to 4 minutes.
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8
Add cream and again reduce by a third, about 5 minutes.
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9
Lower heat and whisk in butter a few pieces at a time, making sure each addition is incorporated before adding next.
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10
Pour sauce through a fine-mesh strainer and add salt to taste.
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11
If desired, keep warm over a double-boiler.
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12
For the spinach base: For the spinach base: Place a large skillet over medium heat, and heat butter and olive oil in it.
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13
Add onion and saute until soft, about 5 minutes.
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14
Add spinach in batches, stirring and adding more until it all cooks down.
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15
Season to taste with salt and pepper, set aside and keep warm.
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16
For frying: Line up three shallow bowls.
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17
Place flour in one and season to taste with salt and pepper.
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18
Place eggs and milk in the second bowl; beat until mixed.
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Put bread crumbs in the third.
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20
Pat crab cakes into thick disks, like oversize scallops.
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21
Dip each into flour mixture, then egg mixture, then roll in bread crumbs.
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22
Set on a plate and chill for 30 minutes.
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23
Place a large saute pan or skillet over medium-high heat.
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24
Pour in enough oil to come 1/2 inch up side of pan.
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25
When oil shimmers, add crab cakes.
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26
Cook, turning once, until light golden brown on both sides, about 2 minutes a side.
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27
Transfer to paper towels to drain.
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28
To serve, place a mound of spinach on each of four serving plates.
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29
Place 2 crab cakes next to spinach and pour sauce around them.
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30
If desired, serve with more hot sauce.
