Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion

Name: Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 heads cauliflower; 1 Tbsp thinly sliced chives; 85 grams peekytoe crabmeat, cleaned; 59 milliliters crème fraîche; 1 Tbsp Dijon mustard; 4 servings Fresh lemon juice to taste; 142 grams Maryland lump crabmeat, cleaned; 4 servings Espelette pepper powder; 4 servings Maldon sea salt; 4 servings Fine sea salt and freshly ground white pepper; 6 Tbsps unsalted butter, cut into ½-inch cubes; 2 Tbsps water

Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion might be just the hor d'oeuvre you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 12g of protein, 21g of fat, and a total of 247 calories. This recipe serves 4. Head to the store and pick up sea salt and pepper, chives, dijon mustard, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

For the Dijon mustard emulsion, gently heat the crème fraiche in a small saucepan.

Ingredients you will need

Creme Fraiche

Dijon Mustard

Emulsions

Equipment you will use

Sauce Pan

Whisk in the Dijon mustard and season with salt and white pepper. Set aside.

Ingredients you will need

Dijon Mustard

White Pepper

Salt

Equipment you will use

Whisk

For the cauliflower, separate the florest, trying to keep them as large as possible. Slice the florets very thin on a mandoline or Japanese slicer; you will need 20 slices.

Ingredients you will need

Cauliflower

Equipment you will use

Mandoline

For the “crab cakes,” make a beurre monté by bringing the water to a boil and gradually whisking in the butter.

Ingredients you will need

Butter

Water

Crab

Equipment you will use

Whisk

Add 2 tablespoons of the Dijon mustard emulsion and the lump crabmeat. Gently heat for 2 minutes, then add the peekytoe crabmeat, and cook for another 2 to 3 minutes. Season with salt, white pepper, and Espelette pepper.

Ingredients you will need

Dijon Mustard

Lump Crabmeat

White Pepper

Crabmeat

Emulsions

Pepper

Salt

Add the chives and lemon juice. Reheat the mustard emulsion.

Ingredients you will need

Lemon Juice

Emulsions

Mustard

Chives

To serve, place the crab in the center of each of four small bowls, with the peekytoe on the bottom and the lump on top. Stir the chives into the mustard.

Ingredients you will need

Mustard

Chives

Crab

Equipment you will use

Bowl

Garnish each “crab cake” with 5 cauliflower slices, arranging them around and on top of the crab.

Ingredients you will need

Cauliflower

Crab

Place 3 chive halves on top of each mound, and sprinkle with a little Maldon sea salt. Spoon the Dijon emulsion over and around the “crab cakes.”

Ingredients you will need

Emulsions

Sea Salt

Chives

Crab

Serve immediately.

Equipment

Ingredients

Servings:

0heads

cauliflower 1Tbsp

thinly sliced chives 85grams

peekytoe crabmeat, cleaned 59milliliters

crème fraîche 1Tbsp

Dijon mustard 4servings

Fresh lemon juice to taste 142grams

Maryland lump crabmeat, cleaned 4servings

Espelette pepper powder 4servings

Maldon sea salt 4servings

Fine sea salt and freshly ground white pepper 6Tbsps

unsalted butter, cut into ½-inch cubes 2Tbsps

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.