Wednesday, January 11, 2012

Guest Post Spotlight: Crab Cakes Beurre Blanc

I am honored to welcome the gifted cookbook author Jessica from Cajunlicious.  I have long been a fan of Jessica's work.  She cooks food from the soul, Cajun food to be precise.

Jessica's food is...

  • Creative
  • Full of bright, bold flavors
  • Always photographed flawlessly  

This all comes together in her wonderful cookbook....

Click HERE for more information and to purchase Cajunlicious.

Please do drop by and meet Jessica.  You'll find an amazing cook and make a new friend.


Hello Lazaro Cooks readers! I was thrilled when Laz asked me to do a guest post on his amazing blog! Please, let me introduce myself: I’m Jessica the girl behind the Cajunlicious blog and now the Cajunlicious Cookbook!!!
Click here to read my cookbook journey
Lazaro is such a sweetheart and I feel so honored that he asked me to guest post today!
Today’s dish is something that I can’t get enough of so I hope that you will enjoy it too!
So, without further ado I give you Crab Cakes Beurre Blanc
Crab Cakes Beurre Blanc
Crab Cakes
1 pound lump blue crab
3 tablespoons finely chopped onion
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped celery
2 tablespoons chopped green onions
2 garlic cloves, pressed
1 tablespoon capers
1 tablespoon fresh lemon juice & zest
1 teaspoon fresh dill
3 tablespoons Dijon mustard
¼ cup mayo with olive oil
1 cup panko, divided
Mix all ingredients except crab and panko in a large bowl and combine well. Stir in ½ the panko and carefully fold in the crab, being careful not to break it up.
Form crab mixture into 2-inch patties, using about 1/4 cup for each. Press both sides of patties into panko.
Melt 1-tablespoon butter with 1-tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add crab cakes and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
For the Beurre Blanc Sauce
¼ cup dry white wine
1 teaspoon white wine vinegar
2 shallots, thinly sliced
Salt and finely ground black pepper
3 tablespoons chopped fresh dill
1 cup cold butter, cut into cubes
1 tablespoon capers
In a medium saucepan over medium-high heat, wine, and vinegar to a low simmer. Add shallots and season with salt and pepper. Simmer to cook shallots and reduce by half, 2-3 minutes.
Remove pan from heat and whisk in 4 tablespoons of butter until fully incorporated. Return pan to low heat and whisk in remainder of butter, 1 piece at a time. Once sauce is complete, add lemon juice and dill. Season the beurre blanc sauce with salt and pepper, if needed and serve immediately.
To Serve
Plate the crab cakes and top with Beurre Blanc. Serve lemon wedges on the side. Enjoy!
Again, thank you Laz for the honor!

Please sign up to follow Jessica at Cajunlicious, you will not regret it.

That's it for now...till we exchange a few words again...Peace!


  1. these look fantastic! fun to connect to your blog through jessica - i always love her recipes + her blog.

  2. Fantastic looking crab cakes the pairing with this beautiful sauce! Nicely done :)

  3. Jessica, these crab cakes do look incredible and love the addition of red pepper, which I'd never thought of. Great presentation with the capers and dill in that pool of beurre blanc. What a temptress! Thanks for a great guest post, Laz - and really enjoyed your post chez Jessica. Great team!

  4. Thanks everyone for your sweet comments!

    Thanks again Laz for hosting me!!!

  5. Jessica, you need your own show on the Food Network! I can totally see you doing that;)

  6. Laz, thanks so much for introducing us to another talented blogger!

    Jessica, these crabcakes look killer! That beurre blanc sauce really takes them over the top!

  7. Just perfect! I could eat these day or night...and over and over! So delicious. Great guest post!

  8. Oh meh gosh, Jessica, you're simply amazing! That photo is drool worthy for sure! Seriously, all I can say is WOW! :)
    Have a fabulous weekend!!!


  9. Perfect and yummy. I wish I could make them right away.

  10. You are right - Jessica is awesome. A fan of her blog, and of course I LOVE her style of cooking!


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