Cook the Book: Le Bernardins Crab Cakes with Shaved Cauliflower and Dijon Mustard Emulsion

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

By Serious Eats
Serves 4

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Details
  • Servings:   4
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • french
Comments
Ingredients
  • For the Dijon mustard emulsion:
  • 1/4 cup crème fraîche
  • 1 tablespoon Dijon mustard
  • Fine sea salt and freshly ground white pepper
  • 1 1/2 teaspoons thinly sliced chives
  • For the garnish:
  • 1/4 head cauliflower
  • 6 chives, cut in half
  • Maldon sea salt
  • For the "crab cakes":
  • 2 tablespoons water
  • 6 tablespoons unsalted butter, cut into ½-inch cubes
  • 5 ounces Maryland lump crabmeat, cleaned
  • 3 ounces peekytoe crabmeat, cleaned
  • Fine sea salt and freshly ground white pepper
  • Espelette pepper powder
  • 1 tablespoon thinly sliced chives
  • Fresh lemon juice to taste
Instructions

Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion serves 4 original recipe by Serious Eats.

View original preparation instructions

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