Ingredients

• 2 pounds jumbo lump crab meat, cleaned and drained
• 2 tablespoons mayonnaise
• 2 teaspoon Dijon mustard
• 2 large egg yolks
• 1 tablespoon Old Bay seasoning
• 1/4 teaspoon coarse salt
• 1/4 teaspoon cayenne pepper
• 8 cups cornflake crumbs
• 4 tablespoons unsalted butter, melted
• Grainy Mustard Sauce, recipe follows
• Scallion Sauce, recipe follows
• 9 tablespoons unsalted butter, cut into tablespoons
• 2 shallots, thinly sliced
• 3/4 teaspoon Champagne vinegar
• 1 1/4 cups dry white wine
• 2 fresh thyme sprigs
• 2 tablespoons heavy cream
• 1/4 cup grainy mustard
• Coarse salt and freshly ground pepper
• 1/2 cup scallion greens, roughly chopped
• 1/2 cup (1 stick) unsalted butter
• 1 cup flat-leaf parsley leaves
• 1/2 lemon, juiced, plus more to taste
• 1/2 cup heavy cream
• Coarse salt and freshly ground pepper

Browse by ingredient

Instructions

1. Heat oven to 300 degrees F. In a medium bowl, combine crab, mayonnaise, mustard, and egg yolks. Season with Old Bay Seasoning, salt, and cayenne. Using a 3-ounce ice cream scoop, form mixture into 8 equal-size balls. Lightly dredge in cornflake crumbs, transfer to a baking sheet, and drizzle with butter. Bake until heated through, 12 to 14 minutes. Serve with mustard and scallion sauces.
2. In a small saucepan, melt 1 tablespoon butter over medium heat. Add shallots and cook until translucent. Add vinegar, wine, and thyme and continue to cook until reduced by 2/3. Add cream and reduce until thick. Whisk in remaining 8 tablespoons butter. Strain through a fine sieve. Fold in mustard, and season with salt and pepper. Yield: about 3/4 cup
3. In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes. Heat cream in a small saucepan until reduced by 1/2. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice. Yield: about 1/2 cup