DOWN-SOUTH CRAB CAKES WITH COLLARD GREENS AND ROASTED GARLIC BEURRE BLANC
Steps:
- 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.
- 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.
- 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.
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Kennard Stinnette
[email protected]I'm not a fan of seafood, but I thought these crab cakes were pretty good. I would definitely make them again.
Hunain Jatt
[email protected]These crab cakes were a lot of work, but they were worth it. They were so delicious!
Jhon Lawrence Bulosan
[email protected]I made these crab cakes for my boyfriend and he loved them! He said they were the best crab cakes he's ever had.
Awais BALOCH
[email protected]I'm allergic to crab, so I made these crab cakes with shrimp instead. They were delicious!
Touheed Ahmad
[email protected]These crab cakes were perfect! I served them with a side of lemon wedges and tartar sauce.
Charlene Joseph
[email protected]I thought the crab cakes were a little bland. I think I'll add some more Old Bay seasoning next time.
Lakhan Mandal
[email protected]These crab cakes were amazing! I'll definitely be making them again.
Mausam Puma Rai
[email protected]I'm not a big fan of crab cakes, but I thought these were pretty good. The collard greens were my favorite part.
Cherish Joseph
[email protected]Overall, I thought this was a great recipe. The crab cakes were flavorful and the collard greens were cooked perfectly.
Eric Munoz
[email protected]These crab cakes were a bit too dry for my taste. I think I'll add a little more mayonnaise next time.
Gabriel A. Garcia Cordova
[email protected]I loved the roasted garlic beurre blanc! It was the perfect sauce for the crab cakes.
Mashallah Anwar
[email protected]The crab cakes were good, but the collard greens were a bit too salty for my taste.
Md Massum
[email protected]I've made these crab cakes several times now and they're always a crowd-pleaser. They're easy to make and the results are always delicious.
MD Adam Sufi
[email protected]These crab cakes were a hit! I made them for a party and everyone loved them. The collard greens and roasted garlic beurre blanc were the perfect accompaniments.