Down-South Crab Cakes with Collard Greens and Roasted Garlic Beurre Blanc
- 2 cups cornbread crumbs
- 1/4 cup diced red bell pepper
- 1/4 cup chopped fresh chives
- 1/4 cup Creole mustard
- 1/2 cup mayonnaise
- 2 large eggs
- 1 teaspoon adobo sauce
- 1 teaspoon Worcestershire sauce
- 1/4 cup chopped cooked bacon
- 1 pound fresh jumbo lump crabmeat
- Vegetable cooking spray
- Collard Greens, recipe follows
- Roasted Garlic Beurre Blanc, recipe follows
- Garnishes: chopped fresh chives, diced red bell pepper
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.
"The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on southernlivingcookoff.com."Collard Greens:
1/2 cup diced prosciutto
3 tablespoons butter
1/2 cup diced onion
2 tablespoons minced garlic
2 pounds fresh collard greens
3 cups chicken broth
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.
Yield: 10 cups
Prep Time: 10 minutes
Cook Time: 55 minutes
Inactive Prep Time:Roasted-Garlic Beurre Blanc:
Salt and black pepper
1/2 cup fresh lemon juice
1/2 cup dry white wine
1 cup whipping cream
1/4 cup cold butter, cut into pieces
1 teaspoon kosher salt
1/2 teaspoon ground red pepper
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.
Yield: 2 cups
Prep Time: 40 minutes
Cook Time: 1 hour
Inactive Prep Time:
Recipe courtesy Benjamin Chapin, Punta Gorda, Florida