Recipe courtesy of Benjamin Chapin

Down-South Crab Cakes with Collard Greens and Roasted Garlic Beurre Blanc

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  • Level: Intermediate
  • Total: 3 hr 30 min
  • Prep: 1 hr 20 min
  • Cook: 2 hr 10 min
  • Yield: 5 servings
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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


chopped fresh chives

diced red bell pepper

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

Roasted-Garlic Beurre Blanc:

6 garlic cloves

Olive oil

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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Bake for 12 minutes.
  4. 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:

  1. 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:

  1. Preheat the oven to 350 degrees F.
  2. Place garlic in center of an aluminum foil sheet. Drizzle garlic lightly with oil; sprinkle with salt and black pepper, to taste.
  3. Bake for 20 to 25 minutes or until golden.
  4. 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.

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