Crab Cakes

These thick, crab-forward crab cakes are deep-fried and served with a rich hollandaise sauce.


  • 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
  • To finish:
  • Wheat flour
  • 3 eggs, beaten
  • Breadcrumbs
  • Oil, for frying
  • Parsley, to garnish


  1. In a small bowl, combine all hollandaise sauce ingredients. Set aside.
  2. 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.
  3. 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.
  4. In a high-sided pot, heat oil and cook the crab cake until well browned.
  5. Serve with mashed potatoes, drizzled with the hollandaise sauce.