August 16, 2022

Recipe by Hélène Darroze: Crab cake, mustard sauce and citrus

Crab-cake, mustard sauce and citrus:

a recipe signed Hélène Darroze 



Recipe for 12 people
Ingredients for crabcakes:
750 grs of crabmeat (or better 2 cakes to cook in a court-bouillon and to peel)
1 lemon
10 ml Worcestershire sauce
120 grams of mayonnaise
6 steaks (or new onions)
10 grs of tabasco
Salt, Espelette pepper
2 egg yolks
100 grams of Japanese breadcrumbs

Combine all ingredients except breadcrumbs. Season with salt and Espelette pepper.

Then divide this mass into 24 equal portions, shape them so as to obtain 25 regularly shaped pucks, 1 cm thick and 4 cm in diameter.

When serving, roll the pucks in the egg yolks beaten then in the bread crumbs. Then fry in peanut oil.

Ingredients of the sauce:

15 ml vegetable oil
180 ml dry white vinegar
1 tablespoon Dijon mustard
1 teaspoon of mustard seeds
240 grams of mayonnaise
250 grams of sour cream
45gr of honey
Salt, Espelette pepper

Chisel the shallot. Then mix all the ingredients together. Season with salt and Espelette pepper.
In small plates, add a little sauce, then a crab cake. Serve with a small fork.

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