Herbes De Provence Crab Cakes - cooking recipe

Ingredients

2 large egg yolks
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons herbes de provence, plus
1 teaspoon herbes de provence (crushed in a mortar or pestle)
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
1 lb crabmeat, drained, picked clean of shell, and lightly squeezed if wet
2 tablespoons dried fresh breadcrumbs
1 cup all-purpose flour
4 tablespoons unsalted butter

Preparation

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\u00b0 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.