Crab Cakes Hollandaise
User Reviews
4.8
30 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
614 kcal
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Course
Main Course
Crab Cakes Hollandaise
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Crab Cakes Hollandaise is a decadently delicious dish that is perfect as an entree or as an appetizer. It is certain to wow your guests.
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Ingredients
Crab Cakes:
- 2 pounds jumbo lump BLUE crab meat
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire
- 1 teaspoon Dijon mustard
- 2 teaspoons Old Bay seasoning , plus more for garnish
- 1 tablespoon fresh lemon juice
- 1 cup Panko bread crumbs
- 1 large egg lightly beaten
- 2 English muffins , toasted
Hollandaise Sauce:
- 4 egg yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter , melted
- Dash fine sea salt
- ¼ teaspoon hot sauce , optional
- dash of white pepper , if desired
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Instructions
Crab Cakes:
- Dab crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
- In a medium bowl, whisk together mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.
- Add crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn’t sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
- Line a rimmed baking sheet with aluminum foil and lightly grease. Place crab cakes on baking sheet.
- Preheat broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes.
- Remove, transfer to toasted English Muffins using a spatula and top with hollandaise sauce.
Hollandaise Sauce:
- Combine egg yolks, Dijon mustard and lemon juice in a blender. Cover, and blend on high for 1-2 minutes. The mixture will blend and start to lighten.
- Reduce blender speed and take out the middle stopped in the center of the lid. Slowly pour in butter in a steady stream while the blender is running. You might get a few spits and splatters.
- Continue to mix until sauce has thickened, which will happen within 1 minute.
- Add salt and optional hot sauce or white pepper, pulse to blend.
- Sauce will be semi-warm from agitation in the blender, but you can heat further by setting the whole blender in large bowl of hot water or place sauce in a double boiler saucepan on low heat, stirring constantly.
- If you’ve tried this recipe, come back and let us know how it was!
Equipments used:
Notes
- To make into a Crab Cakes benedict top with a poached egg and chives.
- You can also add a flavored cream cheese to the English muffin for a fun twist!
Nutrition Information
Show Details
Calories
614kcal
(31%)
Carbohydrates
13g
(4%)
Protein
47g
(94%)
Fat
41g
(63%)
Saturated Fat
18g
(90%)
Cholesterol
357mg
(119%)
Sodium
2157mg
(90%)
Potassium
524mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1049IU
(21%)
Vitamin C
19mg
(21%)
Calcium
172mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 13g | 4% |
| Protein | 47g | 94% |
| Fat | 41g | 63% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 357mg | 119% |
| Sodium | 2157mg | 90% |
| Potassium | 524mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 19mg | 21% |
| Calcium | 172mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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