Ingredients

For the Crab Cakes: 1 1/2 cups chicken stock 1 1/2 cups heavy cream 3/4 cup dry sherry 2 celery ribs, trimmed and minced 1 small yellow onion, peeled and minced 1/4 bunch parsley, trimmed and chopped 2 egg yolks 3/4 cup toasted fresh bread crumbs 1 pound jumbo lump crabmeat, picked over flour 1/4 cup extra virgin olive oil For the Sauce: 1 small shallot, peeled and chopped 1/2 cup heavy cream 3 tablespoon chicken stock 1 tablespoon dry sherry 2 tablespoon butter, cut into small pieces 2 tablespoon fresh parsley leaves, chopped salt and freshly ground white pepper

Description

Crab Cakes, Recipe

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