These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama.
Yield: serves 4
For the Crab Cakes
- 1 1⁄2 cups chicken stock
- 1 1⁄2 cups heavy cream
- 3⁄4 cup dry sherry
- 2 celery ribs, trimmed and minced
- 1 small yellow onion, peeled and minced
- 1⁄4 bunch parsley, trimmed and chopped
- 2 egg yolks
- 3⁄4 cup toasted fresh bread crumbs
- 1 lb. jumbo lump crabmeat, picked over
- 1⁄4 cup extra-virgin olive oil
For the Sauce
- 1 small shallot, peeled and chopped
- 1⁄2 cup heavy cream
- 3 tbsp. chicken stock
- 1 tbsp. dry sherry
- 2 tbsp. butter, cut into small pieces
- 2 tbsp. chopped fresh parsley leaves
- Salt and freshly ground white pepper
- For the crab cakes: Combine stock, cream, and sherry in a saucepan and simmer over medium-high heat until reduced to about 1⁄2 cup, about 40 minutes. Set aside to cool.
- Combine celery, onions, parsley, egg yolks, bread crumbs, and cooled cream mixture in a large bowl. Fold in crab, then shape into 8 crab cakes about 3" in diameter. Arrange on a plate, cover, and refrigerate for 4 hours or overnight.
- Preheat oven to 350°. Dredge crab cakes in flour and shake off excess. Heat oil in a large skillet over medium-high heat. Working in batches, fry crab cakes, turning once, until browned, about 1 1⁄2 minutes per side. Transfer with a slotted spatula to a baking sheet. Bake until heated through, 5–10 minutes.
- For the sauce: Sauté shallots in the same skillet for 1 minute. Add cream, stock, and sherry, and boil until thickened, about 1 minute. Remove from heat and whisk in butter one piece at a time. Add parsley and season to taste with salt and pepper. Divide sauce among four plates and place 2 crab cakes on top of sauce on each plate. Serve with Crab Salsa and boiled shrimp, if you like.