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1
For the Crab Cake:
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2
Carefully clean the crabmeat to remove any shell fragments. You may use the refrigerated canned lump crab if desired.
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3
Gently fold in the red pepper, lemon zest, chive, tarragon, mayo, mustard and breadcrumbs until combined.
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4
Season with salt and pepper to taste.
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5
Form the cakes into 6-8 individual patties; gently pressing into a circular form. Refrigerate while preparing the buerre blanc.
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6
Tomato Beurre Blanc: Saute the tomato, shallot, chive and olive oil until tender. Add chicken stock, peppercorns and bay leaf and cook over medium heat.
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7
Reduce by about 50%.
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8
Add the balsamic vinegar and heavy cream.
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9
Continue to cook for 3-4 minutes, stirring constantly.
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10
Reduce heat to low. Add the cold butter a little at a time while continually stirring.
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11
When all of the butter is incorporated remove from heat and strain.
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12
Season with salt and pepper. Cover to keep warm.
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13
To Finish Crabcakes: Preheat a large skillet or griddle on medium high.
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14
Melt a little butter/olive oil in the the skillet. Reduce heat to medium.
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15
Place crab cakes on the heated pan and cook until golden brown.
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16
Turn and brown other side.
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17
To Plate: Spoon 2-3 tablespoons of the sauce in the middle of the plate. Place the crab cake on top.
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18
Lightly toss lemon and oil with the baby greens. Top crabcake with a small amount of salad and serve.
