Crab Cake Salad with Beurre Blanc Sauce & Cornbread Croutons

June 1, 2002

YIELD: 24 servings

CRAB CAKES:
2 lbs. Surimi
2 lbs. lump crab meat
2 1⁄2 cups red onions
1 1⁄4 cups red peppers, small diced
1⁄4 cup fresh tarragon
2 1⁄4 cups mayonaisse
1 1⁄2 Tbsps. salt
1⁄2 tsp cayenne pepper
1 qt. Prepco bread crumbs

BEURRE BLANC SAUCE:
1⁄4 cup white vinegar
1⁄4 cup white wine
3 Tbsps. shallots, small diced
1⁄3 cup heavy cream
13 oz. butter

SALAD:
48oz Mesculine mix (wild field greens)
2 carrots shredded
3 lbs. cubed corn bread or other croutons
2 red peppers, fine diced (or use tri-colored peppers)

1. Gently mix all crab cake ingredients. Let set for 15 minutes.
2. For beurre blanc sauce: Reduce vinegar, wine and shallots to thickness of pancake batter. Add cream and reduce again. Over a low heat add small pieces of cold butter. Continue until all butter in incorporated. Do not boil. Keep warm.
3. After the sauce is made: Form crab mixture into 2-oz cakes. Saute cakes on both sides until brown.
4. Place on 2 oz. of wild field greens. Garnish with croutons, shredded carrrots and red peppers. Drizzle with a beurre blanc sauce and serve immediately.

Recipe and photo submitted to FM by Executive Chef Tony Kveragas, Cornell University, Ithaca, NY