Cra Cakes with Riesling

By akselden

Ingredients

• 1 smaIl yellow or white onion,finely chopped
• 1 medium sweet-pepper
• (red preferred), finely chopped
• 8 ounces crabmeat
• 2 tablespoons butter
• 3/4 cup bread crumbs
• 2 eggs
• 1 teaspoon hot Dijon mustard or
• California-style sweet-hot musterd
• 1/4 cup chopped parsley
• 1 tablespoon butter mixed with
• 1 tablespoon vegetable oil
• Beurre blanc (recipe follows)
• Lemon wedges (optional)

Preparation

Step 1

Saute the onion and pepper in the 2 tablespoons of butter. When they are soft, combine them in a bowl with the crabmeat, the bread crumbs and the eggs beaten with the mustard. Toss the mixture together with the parsley.
Form into six patties and arrange them
on a piece of wax paper. Cover with plastic wrap and refrigerate for at least 1hour. Just before serving, panfry the patties in the mixture of butter and oil until they are brown on both sides, about 3 minutes per side. They will be very fragile. Don't
worry if they fall apart; just form them back into patties on the plate. Serve with beurre blanc and thin lemon wedges (if desired). Makes 6 appetizer servings.
moving the pan to keep the shallots
from burning. Off the heat, add the lemon juice. It will sizzle merrily. As it settles down, start adding the butter, two or three slices at a time, swirling in the pan to melt it evenly. Add the next few slices of butter
just before the first ones melt. Return the pan to the heat for a few seconds at a time as needed to keep the pan warm. All you are doing is melting the butter and incorporating it into the reduced liquid. It should never come close to simmering. Season to taste with salt and white pepper
and spoon it over and around the crab cakes.
Note: To make the beurre blanc ahead,
store it in a thermos to keep it warm, up to 2 hours. Don't keep it in a double boiler