Recipe courtesy of Benjamin Chapin
Total:
3 hr 30 min
Active:
1 hr 20 min
Yield:
5 servings
Level:
Intermediate

Ingredients

Garnishes:
Collard Greens:
Roasted-Garlic Beurre Blanc:

Directions

Garnishes:

Preheat oven to 375 degrees F.

Combine first 9 ingredients in a large bowl. Gently stir in crabmeat. Shape mixture into 10 (3 to 3 1/2-inch) patties. Place on a baking sheet coated with cooking spray.

Bake for 12 minutes.

Spoon Collard Greens onto individual serving plates, using a slotted spoon; top each serving with 2 crab cakes. Drizzle with Roasted Garlic Beurre Blanc. Garnish, if desired.

Collard Greens:

Heat a large Dutch oven over medium-high heat; add prosciutto, and saute 2 minutes. Add butter, onion, and garlic; saute until onion is tender. Add collard greens and chicken broth. Bring to a boil; reduce heat, and simmer 30 to 45 minutes or until greens are tender. 

Roasted-Garlic Beurre Blanc:

Preheat the oven to 350 degrees F.

Place garlic in center of an aluminum foil sheet. Drizzle garlic lightly with oil; sprinkle with salt and black pepper, to taste.

Bake for 20 to 25 minutes or until golden.

Squeeze out pulp from each garlic clove into a medium saucepan. Add lemon juice and white wine to garlic. Cook, uncovered, over medium-high heat about 20 minutes or until reduced by three-fourths. Stir in whipping cream; reduce heat and simmer, uncovered, 10 to 15 minutes or until reduced by half. Remove from heat; gradually whisk in butter, a few pieces at a time, until sauce is slightly thickened and smooth. Stir in salt and ground red pepper.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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