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.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/11/09/crab-cakes-citrus-hollandaise/