Cook The Book: Le Bernardin’s 'Crab Cakes' With Shaved Cauliflower And Dijon Mustard Emulsion

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
245
FAT
67%
CHOL
54%
SOD
25%

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Ingredients for 4 servings

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

Espelette pepper powder

1 tablespoon thinly sliced chives

Fresh lemon juice to taste

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