Valley Greens Southern Style Crab Cakes Recipes

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.

VALLEY GREEN'S SOUTHERN-STYLE CRAB CAKES

Steps:

• 1. In a medium bowl, combine shallot, eggs, mayonnaise and dijon mustard and mix well.
• 2. Carefully add basil, thyme, bread crumbs and crab meat. Stir until just mixed, taking care not to break up crab lumps. Add worcestershire and lemon juice, and sprinkle in Old Bay and Creole seasonings. Mix to ensure all crab meat is well coated. Form into round and slightly flattened crab cakes.
• 3. Mix 1/4 cup mayonnaise and 1/4 cup Gulden's mustard to make sauce. Set aside.
• 4. Heat butter in skillet over medium heat. Saute the crab cakes on each side until crusted with a nice golden brown color.
• 5. Serve crab cakes topped with a tablespoon of sauce. These crab cakes also are delicious served warm on a bed of fresh spinach leaves, drizzled with a raspberry vinaigrette.