HERBES DE PROVENCE CRAB CAKES

Steps:

• Add egg yolks, mustard, red wine vinegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in the bowl of a food processor or a blender.
• With the machine running, gradually add the oil until the mixture emulsifies.
• Transfer mixture to a bowl; add in the crabmeat and stir to combine.
• Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
• Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
• Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
• In a shallow container, combine the flour with 2 tablespoons herbes de Provence.
• Dredge patties on both sides with the flour mixture, patting off excess flour.
• Heat 2 large nonstick skillets over medium heat.
• Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
• Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
• The internal temperature of a crab cake should read 155° F on an instant-read thermometer.
• Transfer crab cakes to plates, serving 2 to each person; suggested to serve with Fresh Tomato Relish or Red Pepper Rouille next to the crab cakes on each plate.