0 Picture
Ingredients
- For the crab cakes:
- 1 pound cooked fresh crabmeat, flaked
- 1 egg, lightly beaten
- 2 T mayonnaise
- 1 cup white bread crumbs or panko
- 4 green onions, white portion only, thin sliced
- 1/2 t salt
- 1/2 t freshly ground black pepper
- Cayenne pepper, to taste
- 2 T unsalted butter
- For the hollandaise sauce:
- 4 egg yolks
- 2 T fresh lemon or lime juice
- 1 T water
- 1/8 t salt
- Pinch of cayenne pepper
- 2 pinches of freshly gound white pepper
- 16 T butter, melted
- 6 poached eggs
- 2 T chopped fresh flat-leaf parsley
Details
Servings 6
Preparation
Step 1
To make the crab cakes, in a bowl, using a fork, stir togher the crabmeat, egg, mayonnaise, bread crumbs, green onion, reserve a few for garnish, salt, black pepper and cayenne. Form the mixture into 6 patties and place on a baking dish. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.
Line a baking sheet with paper towels. In a fry pan, over medium heat, melt the butter. Add the crab cakes and fry, turning once, until crisp and golden brown, 5-6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.
To make the hollandaise sauce, in a heatproof bowl, set over a saucepan of barely simmering water, combine the egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.
Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve.
To serve, place 1 crab cake on each of 6 individual plates and top with 1 poached egg. Pour about 1/4 cup hollandaise sauce over each egg. Garnish with the parsley and the reserved green onions. Serve immediately.
Review this recipe