Cook the Book: Le Bernardins Crab Cakes with Shaved Cauliflower and Dijon Mustard Emulsion
Ingredients
- For the Dijon mustard emulsion:
- 1/4 cup crème fraîche
- 1 tablespoon Dijon mustard
- Fine sea salt and freshly ground white pepper
- 1 1/2 teaspoons thinly sliced chives
- For the garnish:
- 1/4 head cauliflower
- 6 chives, cut in half
- Maldon sea salt
- For the "crab cakes":
- 2 tablespoons water
- 6 tablespoons unsalted butter, cut into ½-inch cubes
- 5 ounces Maryland lump crabmeat, cleaned
- 3 ounces peekytoe crabmeat, cleaned
- Fine sea salt and freshly ground white pepper
- Espelette pepper powder
- 1 tablespoon thinly sliced chives
- Fresh lemon juice to taste
Instructions
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