Odeon Crab Cake with Lemon Butter Sauce
All Aboard for the Odeon Crab Cake with Lemon Butter Sauce, a dish whose former Philadelphia restaurant called Odeon delighted both diners and restaurant reviewers alike.
The restaurant named after the Parisian metro stop was a French style bistro in Center City. If you appreciate the sweet mild flavor of crab and prefer a sauteed crab cake that will really bring out the flavor then this crab cake is for you.
It is simple to make and depending on the availability and price in your area this perfectly succulent crab cake on top of lemon butter sauce works well for a fine dining summer dinner or any special occasion throughout the year. Bon Appetit!
Odeon Crab Cake with Lemon Butter Sauce
Notes
For a professionally shaped crab cake use a metal cookie round, fill with crab cake mixture and press the top with a meat pounder. See photo above. Use a spatula to transfer to baking sheet
Ingredients
- For the Crab Cakes
- 2 pounds fresh lump crab meat, picked through of any shells
- 1 bunch fresh thinly chopped scallions
- 1 cup fresh chopped parsley
- 6 eggs beaten
- 1/2 cup milk
- Worcestershire sauce, 3-5 shakes, approximately
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 1/2 cups sifted bread crumbs
- Butter or clarified butter for sauteing the crab cakes
- For the Lemon Butter Sauce
- 1/3 cup white wine
- 1 tablespoon shallots, diced finely
- juice of 2 lemons, seeded and strained
- 1 stick butter, cut into small pieces
Instructions
- Into a large mixing bowl, beat eggs then whisk in the milk
- Shake in enough Worcestershire sauce to turn mixture to a light brown, about 3-5 good shakes
- Stir in cayenne, kosher salt and pepper
- Fold together the scallions and parsley with the lump crab meat then pour in the egg mixture stirring gently together
- Lightly stir the bread crumbs throughout the crab mixture, refrigerate for at least one half hour to set
- Mold crab cakes, set them on a baking sheet and again refrigerate until ready to sauté
- Melt butter in a medium sized sauté pan, swirl to cover the bottom of the pan
- Brown crab cakes 3-4 minutes each side on low to medium heat
- For the Lemon Butter Sauce
- Cook the shallots and white wine in a small saucepan until reduced to half
- Pour in the strained lemon juice and cook on medium heat around three minutes
- Reduce the temperature to low and whisking vigorously add in the butter bits a little at a time
- If sauce begins to separate, take the pan off of the heat while continuing to whisk adding in more butter then return sauce to low heat until all of the butter has been incorporated
- Using a small ladle, drizzle the sauce onto a plate before topping with a crab cake
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