Cape Cod Blue Crab Cake with Mustard Sauce

Ingredients:

FOR THE CRAB CAKE

Utilize any of the Phillip’s Signature or Chef’s Special Crab cakes. These come in a variety of sizes adaptable to your final menu price point.

If you have a favorite crab cake recipe of your own, be sure to use one of the 4 varieties of Phillip’s Crab Northern Haserot carries. They are Jumbo Lump, Backfin Lump, Special and Claw.

FOR THE SAUCE

8 T Unsalted butter

2 T Chopped shallots

6 ea. Sprigs of fresh MarketSource thyme

1/3 C White wine

2 T Champagne vinegar

2/3 C Gold Coast Sea Clam Juice

½ C Bocelli 12 Year Aged Balsamic Vinegar (at least 8 year old)

½ C Heavy Cream

½ tsp Dijon mustard

Directions:

Melt 2 T of the raw butter over medium high heat until foam subsides

Add shallots, cook quickly

Add thyme, wine and champagne vinegar - simmer until thick (about 3 minutes)

Add clam juice and balsamic vinegar - continue to simmer until reduced to a syrupy glaze (about 10-12 minutes)

Reduce heat to low and whisk in the remaining 6 T of raw butter a little at a time, whisking constantly

Turn off heat and whisk in the mustard and the lemon juice

Strain sauce - discard any solids - hold on side

Heat 2 T clarified butter in sauté pan over medium flame

Place crab cake into heated pan browning one side, flip and repeat

Remove to service plate

Spoon warm mustard sauce around crab cake

Garnish with fresh thyme or chervil sprigs and halved grape tomatoes