Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion

Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion
18 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
Nutrition
238
12% daily value
4 servings
                                       
                                           
     

Fat

32% 21

Saturated

64% 13

Trans

- 1

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

1% 2

Carbs (net)

- 2

Fiber

4% 1

Sugars

- 1

Sugars, added

- 0

Protein

23% 12

Cholesterol

36% 108

Sodium

16% 380

Calcium

9% 86

Magnesium

7% 31

Potassium

6% 290

Iron

3% 1

Zinc

22% 2

Phosphorus

25% 175

Vitamin A

20% 180

Vitamin C

23% 21

Thiamin (B1)

4% 0

Riboflavin (B2)

9% 0

Niacin (B3)

11% 2

Vitamin B6

13% 0

Folate equivalent (total)

14% 54

Folate (food)

- 54

Folic acid

- 0

Vitamin B12

82% 2

Vitamin D

98% 15

Vitamin E

11% 2

Vitamin K

13% 16
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