Herbes De Provence Crab Cakes

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 large egg yolks
• 2 tablespoons dijon mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons herbes de provence, plus
• 1 teaspoon herbes de provence (crushed in a mortar or pestle)
• 1/4 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil
• 1 lb crabmeat, drained, picked clean of shell, and lightly squeezed if wet
• 2 tablespoons dried fresh breadcrumbs
• 1 cup all-purpose flour
• 4 tablespoons unsalted butter

Recipe

• 1 add egg yolks, mustard, red wine vinegar, 1 teaspoon crushed herbes de provence, salt, and pepper in the bowl of a food processor or a blender.
• 2 with the machine running, gradually add the oil until the mixture emulsifies.
• 3 transfer mixture to a bowl; add in the crabmeat and stir to combine.
• 4 sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
• 5 divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
• 6 put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
• 7 in a shallow container, combine the flour with 2 tablespoons herbes de provence.
• 8 dredge patties on both sides with the flour mixture, patting off excess flour.
• 9 heat 2 large nonstick skillets over medium heat.
• 10 add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
• 11 fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
• 12 the internal temperature of a crab cake should read 155° f on an instant-read thermometer.
• 13 transfer crab cakes to plates, serving 2 to each person; suggested to serve with fresh tomato relish or red pepper rouille next to the crab cakes on each plate.