Serious Eats: Recipes

Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion

I’ve almost given up on crab cakes, because restaurants seem to want to put anything in them—from breadcrumbs to mashed potatoes—but crab. Ironically, Le Bernardin puts its crab-only crab cakes in quotation marks, so as not to mislead the diners that have come to expect filler.

There’s no breading in these little cakes to fill you up dishonestly or muffle the flavor of the crab. As a result, it’s a bit of a splurge—but such an elegant one, with its shaved cauliflower and creamy mustard emulsion. As Eric Ripert and Christine Muhlke put it, the dish “has the lightness of a snowball.”

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