Dungeness Crab Cakes With Truffle Beurre Blanc

Name: Dungeness Crab Cakes With Truffle Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab Cakes:; 2 lb. Fresh Dungeness crabmeat - lightly picked for shells; 3 cups of unseasoned bread crumbs; 6 tbsps of melted and cooled unsalted butter; 2 eggs beaten; 2 tbsps of chopped shallots; 2 tbsps of chopped green onions; 2 tbsps of chopped fresh parsley; 2 tbsps of fresh lemon juice; pinch of ground nutmeg; pinch of cayenne pepper; kosher salt & fresh ground black pepper to taste; 2 eggs beaten with 2 tbsps of water.; 1 cup unseasoned bread crumbs; 3 tbsps canola/corn oil/clarified butter or other high smoke point oil; Lemon wedges; Truffle Beurre Blanc:; 1 cup white wine; 1/4 cup white wine vinegar; 2 tbsps chopped shallots; 2 tbsps heavy cream; 3/4 cup Truffle butter at room temperature; Fresh lemon juice and salt & pepper to taste

Servings: persons

Crab Cakes:
2 lb. Fresh Dungeness crabmeat - lightly picked for shells
3 cups of unseasoned bread crumbs
6 tbsps of melted and cooled unsalted butter
2 eggs beaten
2 tbsps of chopped shallots
2 tbsps of chopped green onions
2 tbsps of chopped fresh parsley
2 tbsps of fresh lemon juice
pinch of ground nutmeg
pinch of cayenne pepper
kosher salt & fresh ground black pepper to taste
2 eggs beaten with 2 tbsps of water.
1 cup unseasoned bread crumbs
3 tbsps canola/corn oil/clarified butter or other high smoke point oil
Lemon wedges
Truffle Beurre Blanc:
1 cup white wine
1/4 cup white wine vinegar
2 tbsps chopped shallots
2 tbsps heavy cream
3/4 cup Truffle butter at room temperature
Fresh lemon juice and salt & pepper to taste

1
Crab Cakes:
2
Mix first 11 ingredients together- salt and pepper to taste. Make into 8 equal patties- do not press too hard. Dip patties into egg/water mixture and then into remaining breadcrumbs and let stand. Heat oil almost to smoke point then add crab crakes- do not crowd pan. Cook over medium heat until golden brown- 3 to 4 minutes- then turn and cook until just done. Serve with Truffle Beurre Blanc around cake and garnish with lemon wedges.
3
Truffle Beurre Blanc:
4
Simmer and reduce wine, vinegar, and shallots in a sauce pan until it is a syrupy glaze and remove from heat. Stir in cream and return to low heat reducing volume a little, then add truffle butter bit by bit stirring constantly. After all butter is stirred in, add lemon juice and salt & pepper to taste then strain. Hold at room temperature only until needed.
5
Recipe by Paul Hughes, MarxFoods.com contributor

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Crab Cakes:, 2 lb. Fresh Dungeness crabmeat - lightly picked for shells, 3 cups of unseasoned bread crumbs, 6 tbsps of melted and cooled unsalted butter, and more.

Yes, Dungeness Crab Cakes With Truffle Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!