CRAB CAKES WITH CITRUS HOLLANDAISE

November 9, 2013

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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