CRAB CAKES WITH CITRUS HOLLANDAISE

November 9, 2013
Rachel Schultz

20 days left until Thanksgiving. What are YOU making? You could use this fantastic Thanksgiving Meal Generator from Saveur. How awesome, right? I may just have to file these away for future years, because they looks so unbearably good. Or, try that turkey mole with chicken year-round. For now, I’ll settle with remembering summer and whipping up these (fast) crab cakes with citrus hollandaise.

Homemade hollandaise – let’s try it!

CRAB CAKES WITH CITRUS HOLLANDAISE from Rachel Schultz

CRAB CAKES
Serves 4 large crab cakes

8 ounces lump crab meat
1 egg
2  green onion, sliced
1 red pepper, cored and de-stemmed
1 teaspoon red pepper flake
2 tablespoons orange juice
1 tablespoon butter
2 cups panko
1/4 cup vegetable oil
Salt & pepper

CITRUS HOLLANDAISE
4 tablespoons butter, melted
5 egg yolks
2 tablespoons lemon juice
2 tablespoons orange juice
1/2 teaspoon sriracha
Salt & pepper

Pulse crab meat, egg, red pepper, red pepper flake, orange juice, butter, and salt & pepper in a food processor. Remove crab from processor and stir in 1 cup panko.

Form meat into patties and coat sides in remaining panko.

Heat oil in a skillet over medium high. Cook cakes in oil for about 3 minutes on each side, until browned. Meanwhile, prepare citrus hollandaise by whisking together egg yolks, lemon juice, orange juice, sriracha, and salt & pepper. Heat in a separate skillet over low for about 5 minutes. Add butter and simmer for 5 more minutes. Serve crab cakes topped with hollandaise and green onion.
CRAB CAKES WITH CITRUS HOLLANDAISE from Rachel Schultz

CRAB CAKES WITH CITRUS HOLLANDAISE
 
Author:
Serves: 4 crab cakes
Ingredients
  • 8 ounces lump crab meat
  • 1 egg
  • 2 green onion, sliced
  • 1 red pepper, cored and de-stemmed
  • 1 teaspoon red pepper flake
  • 2 tablespoons orange juice
  • 1 tablespoon butter
  • 2 cups panko
  • ¼ cup vegetable oil
  • Salt & pepper
  • CITRUS HOLLANDAISE
  • 4 tablespoons butter, melted
  • 5 egg yolks
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • ½ teaspoon sriracha
  • Salt & pepper
Instructions
  1. Pulse crab meat, egg, red pepper, red pepper flake, orange juice, butter, and salt & pepper in a food processor.
  2. Remove crab from processor and stir in 1 cup panko.
  3. Form meat into patties and coat sides in remaining panko.
  4. Heat oil in a skillet over medium high. Cook cakes in oil for about 3 minutes on each side, until browned.
  5. Meanwhile, prepare citrus hollandaise by whisking together egg yolks, lemon juice, orange juice, sriracha, and salt & pepper.
  6. Heat in a separate skillet over low for about 5 minutes.
  7. Add butter and simmer for 5 more minutes.
  8. Serve crab cakes topped with hollandaise and green onion.

 

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