Crab Cakes de Provence
Serves 4-6
1/2 Cup Finely chopped scallions
1/2 Cup Finely chopped fresh parsley
1 Cup Unseasoned dry bread crumbs
2 Tbsp. Dijon mustard
2 Tsp. Worcestershire Sauce
2 Tsp. Herbs de Provence
2 Garlic cloves, minced
1/4 Tsp. Ground White Pepper
12 Oz. Fresh Crab meat
2 Eggs ~ beaten
4 Egg whites ~ beaten until frothy
Olive Oil for Frying
Melt the butter in a skillet and sauté the scallions and parsley over medium-high heat for 3 minutes, stirring often. Reduce heat to low and add the remaining ingredients except the crab and eggs. Cook 3 minutes longer, stirring gently to keep the mixture light. Remove from heat and let cool until lukewarm. Gently fold in the crab and beaten egg, then the beaten egg whites. Lightly shape this mixture into twelve cakes. Heat a skillet or griddle over medium-high heat and place in a thin layer of olive oil. Sauté the crab cakes for 5 minutes on each side. Serve hot on a bed of spring greens and top with the sauce below.
Sauce
6 Tbsp. Mayonnaise
2 Tbsp. Fresh parsley ~ Minced
1/4 Tsp. Herbs de Provence
1/8 Tsp. Cayenne pepper
Blend all ingredients together.
