Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion
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.
For the Dijon mustard emulsion, gently heat the crème fraiche in a small saucepan.
Whisk in the Dijon mustard and season with salt and white pepper. Set aside.
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.
For the “crab cakes,” make a beurre monté by bringing the water to a boil and gradually whisking in the butter.
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.
Add the chives and lemon juice. Reheat the mustard emulsion.
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.
Garnish each “crab cake” with 5 cauliflower slices, arranging them around and on top of the 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.”
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.
Antica Chardonnay (Mountain Select)The 2017 Chardonnay is vibrant and rich with enticing aromas that lead to a firm core of pear, apple and apricot flavors shaded by lightly-spiced oak. On the palate, the wine offers layer upon layer of lingering flavors. The wine highlights varietal purity with elegance and freshness on the palate.The Chardonnay was picked from 4 to 31-year-old vinesfrom select portions of nine vineyard blocks, which areplanted at an elevation of 1,413-1,494 feet. This year’s selection comprised of 10 Chardonnay clones—nine Burgundian and the acclaimed Heritage Weimer Selection—that together create the complexity in aromatics andflavors we seek for our Mountain Select Chardonnay.