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1
Add egg yolks, mustard, red wine vinegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in the bowl of a food processor or a blender.
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2
With the machine running, gradually add the oil until the mixture emulsifies.
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3
Transfer mixture to a bowl; add in the crabmeat and stir to combine.
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4
Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
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5
Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
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6
Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
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7
In a shallow container, combine the flour with 2 tablespoons herbes de Provence.
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8
Dredge patties on both sides with the flour mixture, patting off excess flour.
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9
Heat 2 large nonstick skillets over medium heat.
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10
Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
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11
Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
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12
The internal temperature of a crab cake should read 155u00b0 F on an instant-read thermometer.
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13
Transfer crab cakes to plates, serving 2 to each person; suggested to serve with Fresh Tomato Relish or Red Pepper Rouille next to the crab cakes on each plate.
