Herbes De Provence Crab Cakes

• 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

1. 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.
2. With the machine running, gradually add the oil until the mixture emulsifies.
3. Transfer mixture to a bowl; add in the crabmeat and stir to combine.
4. Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
5. Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
6. Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
7. In a shallow container, combine the flour with 2 tablespoons herbes de Provence.
8. Dredge patties on both sides with the flour mixture, patting off excess flour.
9. Heat 2 large nonstick skillets over medium heat.
10. Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
11. Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
12. The internal temperature of a crab cake should read 155u0b0 F on an instant-read thermometer.
13. 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.

egg yolks, mustard, red wine vinegar, kosher salt, fresh ground black pepper, extra virgin olive oil, crabmeat, breadcrumbs, flour, unsalted butter

Taken from www.food.com/recipe/herbes-de-provence-crab-cakes-379175 (may not work)