Warm Peekytoe-Maryland Lump “Crab Cake”; Shaved Cauliflower, Dijon Mustard Emulsion
Chef Eric Ripert, LeBernardin
The Dijon Mustard Emulsion:
¼ cup crème fraiche
1 tablespoon Dijon mustard
fine sea salt and freshly ground white pepper
½ tablespoon chives, thinly sliced
The “Crab Cake”:
6 tablespoons unsalted butter (about 3 ounces), cut into ½-inch pieces
1 tablespoon crème fraiche
1 tablespoon fresh chives, thinly sliced
Fresh lemon juice to taste
Fine sea salt and freshly ground white pepper
3 ounces Peekytoe crabmeat, cleaned
5 ounces Maryland lump crabmeat, cleaned
½ head cauliflower
8 micro celery sprouts
½ teaspoon Maldon sea salt
- To make the Dijon mustard emulsion, gently heat the crème fraiche in a small pot. Whisk in the Dijon mustard and season with salt and pepper. Reserve.
- For the ‘crab cake’, make a beurre monte by bringing the water to a boil and whisking in the butter. Whisk in the crème fraiche and chives. Season with lemon juice, salt, pepper and Espelette. Reserve.
- To prepare the cauliflower, remove the florets from the cauliflower, trying to keep the pieces as large as possible. Carefully slice the florets very thin on a Japanese mandolin, 20 slices will be needed.
- When ready to serve, warm the beurre monte and gently heat the crabmeat in the sauce, season. Reheat the mustard emulsion. Carefully arrange the crab in the center of each of 4 small bowls, place Peekytoe on the bottom and lump on the top. Garnish each ‘crab cake’ with 5 cauliflower slices, layering them around and against the crab and placing one on top of each ‘crab cake’. Place two micro celery sprouts on top of each mound; sprinkle a little Maldon sea salt on top. Spoon the Dijon emulsion over and around each plate. Serve immediately.