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Ingredients

• For the Dijon mustard emulsion:
• 1/4 cup crme frache
• 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 -inch cubes
• 5 ounces Maryland lump crabmeat, cleaned
• 3 ounces peekytoe crabmeat, cleaned
• Fine sea salt and freshly ground white pepper
• Espelette pepper powder
• 1 tablespoon thinly sliced chives
• Fresh lemon juice to taste

Description

Serious Eats