An extraordinary Seduction Meal, this Crab Cake recipe from Marx Foods, is served with a luscious truffle cream sauce and pairs perfectly with a crisp white wine or a glass of chilled champagne. End this meal with a refreshing bowl of fresh sliced figs drizzled with a bit of honey.

Dungeness Crab Cakes w/ Truffle Beurre Blanc
Recipe by Paul Hughes, MarxFoods.com contributor
Note: Crab cakes can be made the day before.

Ingredients:

• 2 lb. Fresh Dungeness crabmeat - lightly picked for shells
• 3 cups of unseasoned bread crumbs
• 6 tbsps of melted and cooled unsalted butter
• 2 eggs beaten
• 2 tbsps of chopped shallots
• 2 tbsps of chopped green onions
• 2 tbsps of chopped fresh parsley
• 2 tbsps of fresh lemon juice
• pinch of ground nutmeg
• pinch of cayenne pepper
• kosher salt & fresh ground black pepper to taste
• 2 eggs beaten with 2 tbsps of water.
• 1 cup unseasoned bread crumbs
• 3 tbsps canola/corn oil/clarified butter or other high smoke point oil
• Lemon wedges

Crab Cakes

1. Mix first 11 ingredients together- salt and pepper to taste.
2. Make into 8 equal patties- do not press too hard.
3. Dip patties into egg/water mixture and then into remaining breadcrumbs and let stand.
4. Heat oil almost to smoke point then add crab crakes- do not crowd pan.
5. Cook over medium heat until golden brown- 3 to 4 minutes- then turn and cook until just done.
6. Serve with Truffle Beurre Blanc around cake and garnish with lemon wedges.

Truffle Beurre Blanc Sauce

• 1 cup white wine
• ¼ cup white wine vinegar
• 2 tbsps chopped shallots
• 2 tbsps heavy cream
• ¾ cup Truffle butter at room temperature
• Fresh lemon juice and salt & pepper to taste

1. Simmer and reduce wine, vinegar, and shallots in a sauce pan until it is a syrupy glaze and remove from heat.

2. Stir in cream and return to low heat reducing volume a little, then add truffle butter bit by bit stirring constantly.

3. After all butter is stirred in, add lemon juice and salt & pepper to taste then strain. Hold at room temperature
only until needed.