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
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.
- 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
- 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.
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