Shrimp, Crab, and Potato Fritters with Crab Chive Buerre Blanc

Ingredients

• 1/2 cup fresh shrimp, peeled, deveined
• 1/2 cup plus
• 1/4 cup fresh crabmeat, picked through
• 1/2 cup fresh bread crumbs
• Salt, pepper, Old Bay, cayenne
• Russett potatoes, julienned
• Oil for Frying
• 3 sticks whole butter
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 2 shallots, minced
• 2 tablespoons chopped chives
• Crabmeat, for sauce garnish, 1/4 cup from above

Cooking Directions

Place the shrimp, 1/2 cup crabmeat, and fresh bread crumbs in a food processor. Sprinkle the top with a little of the seasonings. Process until blended. If the mixture is too loose, add in a little more of the bread crumbs. Transfer to a bowl. Take a 1/4 cup of the shrimp and crab mixture and make a ball. Wrap julienne potatoes around it to completely cover, and deep fry until golden brown and the center is cooked through. Repeat with remaining shrimp and crab mixture. Serve with the buerre blanc.

For the beurre blanc: Place the wine vinegar, and shallots in a stainless steel saucepan. Heat over medium heat, and simmer until 2/3 the liquid has evaporated. Add in the butter a few pats at a time, and repeat, whisking constantly, until the butter is used up. Toss in the chives and crabmeat, and serve with the shrimp and crab cakes.