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  • The Grill on the Alley’s Jumbo Lump Crab Cakes with Burre Blanc Sauce

    Serves: 10 (4-oz.) crab cakes

    DRESSING
    1⁄2 cup mayonnaise
    1 tsp. Old Bay Seasoning
    2 tsp. Dijon mustard
    2 tsp. water
    1⁄4 tsp. paprika
    1⁄4 tsp. Worcestershire sauce
    1⁄4 tsp. lemon juice

    CRAB CAKES
    2-1⁄2 lb. jumbo lump crab meat
    3⁄4 cup saltine cracker crumbs
    4 tbsp. parsley, chopped fine
    2 oz. olive oil

    BEURRE BLANC SAUCE
    1-1⁄2 tsp. chopped shallots
    2 tbsp. vegetable oil
    1 cup white wine
    1⁄4 cup red vinegar
    1-1⁄2 tsp. black peppercorns
    1 bay leaf
    1⁄2 cup heavy whipping cream
    1 lb. butter, cut into chunks
    Salt to taste

    Dressing: Puree ingredients in food processor until well-blended. Refrigerate. Crab Cakes: Drain crab meat; put it in large mixing bowl. Sprinkle with cracker crumbs; let sit 5 minutes. Add dressing and chopped parsley. Fold together, careful not to break up lumps. Don’t mash. Form 4-oz. cakes (slightly larger than golf ball). Heat olive oil in sauté pan. Cook crab cakes for 2 to 3 minutes per side till golden brown and heated through (no more than 5 minutes). Beurre Blanc Sauce: In stainless steel saucepan, sweat shallots in oil until they start getting translucent (about 5 to 8 minutes). Add wine, vinegar, peppercorns and bay leaf; reduce mixture by half over medium heat. Strain and return mixture to saucepan. Add cream and reduce by half again over medium heat. Remove from heat and whisk in butter. Add salt to taste.

    MEET THE CHEF:

    Chad Lewark, Head Chef, The Grill on the Alley

    Lewark began his culinary career as a sous chef and corporate trainer at P.F. Chang’s China Bistro. He was then promoted to its Executive Chef in Las Vegas and partner of Sawgrass Mills location. After a brief time with Bravo Restaurant Group, Lewark was approached by The Grill on the Alley and leapt at the chance to try his hand at new cuisine.

    WINE PAIRING:

    Caliberico 2010, Lodi, California, USA

    Blended Verdelho, Albarino and Torrontes opens your palate to exotic whites. The meal’s savory and spicy combo is complemented — luscious viscosity, refreshing acidity and light citrus — with a just dry-enough finish. Remember: Serving wine you cook with always wins! To inquire, contact Nora Adler at WineAfterDark@aol.com.

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