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.
