Crab Cakes with Spinach and Beurre Blanc
These crab cakes are served with spinach and a classic beurre blanc which is flavoured with shallots, white wine, white peppercorns and brown crab meat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Fat fryer
- Deep-fry thermometer
- Potato ricer
- Kitchen scale
- Mixing bowl
- Dish
- Measuring cup
- Chef's knife
- Cutting board
- Slotted spoon
- Paper towel
- Saucepan
- Fine-mesh sieve
- Whisk
- Skillet
- Wooden spoon
- Stove
- Plate
Ingredients
- 400g white crab meat
- 400g cooked potato, riced
- ½ lemon juice only
- 2 eggs
- Salt
- pepper
- 50g plain flour
- 50g panko bread crumbs
- 50ml white wine vinegar
- 40ml white wine
- 1 shallot, peeled and diced
- 8 white peppercorns
- 1 bay leaf
- 1 small bunch chives, chopped
- 25ml double cream
- 200g butter diced and chilled
- 50g brown crab meat
- 100g baby spinach
- 15g butter
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