FOOD
Crab Cakes
These thick, crab-forward crab cakes are deep-fried and served with a rich hollandaise sauce.
FOOD
Crab Cakes
These thick, crab-forward crab cakes are deep-fried and served with a rich hollandaise sauce.
Ingredients
Hollandaise sauce
- 4 tablespoons mayonnaise
- 4 egg yolks
- 1/2 cup butter
- Splash of lemon juice
- Pinch of black pepper
Crab Cakes
- 3/4 tablespoon butter, softened
- 1/3 onion, finely chopped
- 1/3 celery stalk
- 3 tablespoons fresh parsley
- 10.5 ounces crab meat (red king crab or canned crab)
- 1/2 teaspoon seasoned salt
- 1 tablespoon flour
- 1 egg, beaten
- 1 cup breadcrumbs
- 1 teaspoon white wine
- 1 teaspoon mustard seed
- 1 teaspoon Worcestershire sauce
- Wheat flour
- 3 eggs, beaten
- Breadcrumbs
- Oil, for frying
- Parsley, to garnish
Steps
Hollandaise sauce
- In a small bowl, combine all hollandaise sauce ingredients. Set aside.
Crab Cakes
- Remove crab from the shell. Add to a mixing bowl along with the other crab cake ingredients. Stir to combine. Transfer mixture to a circular mold and place in refrigerator to firm up.
- Add flour to a shallow dish, beaten eggs to a separate dish and breadcrumbs to a third dish. Dip the crab cake into the flour, then the eggs, then the breadcrumbs.
- In a high-sided pot, heat oil and cook the crab cake until well browned.
- Serve with mashed potatoes, drizzled with the hollandaise sauce.