Blue Star Crab Cake with Carrot Butter Sauce​

By James Beard Award Winning Chef, Michael Schwartz

Ingredients

1 pound Blue Star Foods jumbo lump crabmeat, drained well, patted dry, picked over for shells
6 tablespoons (3/4 stick) unsalted butter Pinch of cayenne pepper
½ teaspoon dry mustard 1 small shallot, minced
1 teaspoon Old bay seasoning 1 teaspoon kosher salt, plus more for seasoning
½ teaspoon freshly ground black pepper, plus more for seasoning
½ teaspoon dry mustard Pinch of cayenne pepper
⅓ cup heavy cream 2 scallions, white and green parts, chopped
1 cup all-purpose flour 1 large egg
1 cup Panko bread crumbs ¼ cup vegetable oil
Carrot Butter Sauce
1 cup carrot juice 1 small carrot, thinly sliced
1 shallot, coarsely chopped 1 teaspoon kosher salt
2 tablespoons heavy cream
½ cup (1 stick) unsalted butter, cut into chunks, at room temperature

Directions

Put the crab in a mixing bowl and set aside. Combine the butter and shallot in a small saucepan over medium heat. Once the butter has melted, add the Old Bay, salt, pepper, mustard, and cayenne. Stir to combine. Remove from the heat and whisk in the cream. Pour the butter mixture over the crab. Add the scallions. Fold the ingredients together gently but thoroughly, taking care not to mash the crabmeat. The mixture will look almost runny, don’t worry, it will firm up in the fridge. Cover with plastic wrap and chill in the refrigerator for at least 1 hour or overnight is even better.

When ready to cook, use your hands to form the mixture into 6 crab cakes, they should be moist and just hold together. Put the crab cakes on a plate, cover with plastic and refrigerate while getting your breading station set up. This allows the flavors to blend and the crab cakes to set. Put the flour in a pie plate and season with salt and pepper. Crack the egg into a shallow bowl, add 1 tablespoon of water, and beat with a fork until frothy. Put the breadcrumbs in another shallow bowl.Blue Star Crab Cake with Carrot Butter Sauce Pour 2 tablespoons of the oil in a large skillet and place over medium heat. Working with 3 crab cakes at a time (keep remaining cakes in the refrigerator), lightly dredge both sides of the crab cakes in the seasoned flour, dip each cake into the beaten egg and then coat completely with bread crumbs. Gently lay the cakes in the hot oil and brown for 3 to 4 minutes on each side (turning only once or they will break up). Drain on paper towels. Wipe out the pan with paper towels and add the remaining oil, repeat with the remaining 3 crab cakes.

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