Music: Chopin – Nocturnes In B Flat Minor, Op. 9/1 – Larghetto
Le Gigot, one of our favorite restaurants, serves the best crab cakes in NYC. It’s nearly impossible to replicate their recipe (they don’t use breadcrumbs and I suspect a lot of butter goes into the recipe to bind it together) but we’ve certainly tried. James has made this version of crab cakes since for as long as I can remember (there are breadcrumbs, however). They are really easy and very enjoyable. We pair them with a mustard sauce.
For the Crab Cakes:2lbs lump crab meat 1 cup bread crumbs ( I used half panko half flavored Italian) Tsp salt Tsp freshly ground black pepper 1 tbls Worcester sauce 3 eggs slightly beaten Chopped parsley about 3-4 tbls
- Preheat oven to 350 degrees.
- Combine everything in a large bowl and mix gently so as not to separate too much of the crab meat.
- Form into patties about 2 inches across and slightly flattened.
- Fry in 1 tbls butter and 1 tbls canola oil about 2-3 minutes each side or until golden brown and crispy.
- Bake in the oven for ten minutes to heat through.
- Serve on a bed of fresh greens with mustard sauce
Mustard Sauce:Approx. ¾-1 cup heavy cream 3 tbls whole grain mustard 4 tbls chopped fresh tarragon
- In a small sauce pan heat heavy cream and add mustard and tarragon.
- Cook on low heat for about 10 to 12 minutes or until thickened and reduced by half.
- Drizzle over warm crab cakes and salad.