| Ingredients: |
| FOR THE CRAB CAKE |
| Utilize any of the Phillip’s Signature or Chef’s Special Crab cakes. These come in a variety of sizes adaptable to your final menu price point. |
| If you have a favorite crab cake recipe of your own, be sure to use one of the 4 varieties of Phillip’s Crab Northern Haserot carries. They are Jumbo Lump, Backfin Lump, Special and Claw. |
| FOR THE SAUCE |
| 8 T Unsalted butter |
| 2 T Chopped shallots |
| 6 ea. Sprigs of fresh MarketSource thyme |
| 1/3 C White wine |
| 2 T Champagne vinegar |
| 2/3 C Gold Coast Sea Clam Juice |
| ½ C Bocelli 12 Year Aged Balsamic Vinegar (at least 8 year old) |
| ½ C Heavy Cream |
| ½ tsp Dijon mustard |
| Instructions: |
|
| Melt 2 T of the raw butter over medium high heat until foam subsides |
| Add shallots, cook quickly |
| Add thyme, wine and champagne vinegar - simmer until thick (about 3 minutes) |
| Add clam juice and balsamic vinegar - continue to simmer until reduced to a syrupy glaze (about 10-12 minutes) |
| Reduce heat to low and whisk in the remaining 6 T of raw butter a little at a time, whisking constantly |
| Turn off heat and whisk in the mustard and the lemon juice |
| Strain sauce - discard any solids - hold on side |
| Heat 2 T clarified butter in sauté pan over medium flame |
| Place crab cake into heated pan browning one side, flip and repeat |
| Remove to service plate |
| Spoon warm mustard sauce around crab cake |
| Garnish with fresh thyme or chervil sprigs and halved grape tomatoes |