Boca Woods Best Crab Cakes

Boca Woods Best Crab Cakes with Succotash and Lemon Mustard Beurre Blanc

Serves 6

Crab Cakes:

• 2 cups mayonnaise
• 2 ½ tbsp Dijon mustard
• 1 tbsp Old Bay seasoning
• 2 tbsp Worcestershire sauce
• ¼ tsp cayenne pepper
• 1 tbsp lemon juice
• 1 tbsp parsley
• 3 1/3 cups lump crab meat
• 2-3 tbsp butter or oil for pan

Combine first 7 ingredients until combined. Add crab meat and mix, just to bind. Form into patties. Heat butter or oil in a skillet over medium heat. Cook until browned, 5-7 minutes per side.

Succotash:

• 2 tbsp olive oil
• The following, finely chopped:
• 2/3 cups asparagus
• 2/3 cups roasted corn
• 2/3 cups tomatoes
• Salt and pepper to taste

Heat oil in a skillet over medium heat. Add vegetables and cook until tender, about 7 minutes. Season with salt and pepper.

Lemon Mustard Beurre Blanc:

• 1/3 cup lemon juice
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 8 tbsp butter (1 stick), cut in pieces

Combine first 3 ingredients in a small saucepan over medium heat, bring to a boil then simmer to reduce (about 8 min). Remove from heat.

Add butter 1 piece at a time and whisk to combine. Stir some beurre blanc into succotash if desired, and place sauce under crab cake when plating.