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
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
FOR THE CRAB CAKES:
Combine stock, cream, and sherry in a saucepan and simmer over medium high heat until reduced to about 1/2 cup, about 40 minutes. Set aside to cool.
Combine celery, onions, parsley, egg yolks, bread crumbs, and cooled cream mixture in a large bowl. Fold in crab, then shape into 8 crab cakes about 3 in. in diameter. Arrange on a plate, cover, and refrigerate for 4 hours or overnight.
Preheat oven to 350 degrees F. Dredge crab cakes in flour and shake off excess. Heat oil in a large skillet over medium high heat. Working in batches, fry crab cakes, turning once, until browned, about 1 1/2 minutes per side. Transfer with a slotted spatula to a baking sheet. Bake until heated through, 5 to 10 minutes.
FOR THE SAUCE:
Sauté shallots in the same skillet for 1 minute. Add cream, stock, and sherry, and boil until thickened, about 1 minute. Remove from heat and whisk in butter one piece at a time. Add parsley and season to taste with salt and pepper. Divide sauce between 4 plates and place 2 crab cakes on top of sauce on each plate. Serve with crab salsa and boiled shrimp, if you like.
Active Time: 35 Minutes
Total Time: 1 Hour 35 Minutes
Yield: 4 Servings