Crab Cakes Hollandaise Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley.
• STEP 2.Mix well until all the ingredients are evenly combined.
• STEP 3.Form the mixture into small patties and place them on a baking sheet lined with parchment paper.
• STEP 4.Heat a large skillet over medium heat and add the vegetable oil.
• STEP 5.Carefully place the crab cakes in the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy.
• STEP 6.While the crab cakes are cooking, prepare the hollandaise sauce.
• STEP 7.In a small saucepan, melt the butter over low heat.
• STEP 8.In a separate bowl, whisk together the egg yolks, lemon juice, and a pinch of salt.
• STEP 9.Slowly pour the melted butter into the egg yolk mixture, whisking constantly, until the sauce thickens.
• STEP 10.Remove the crab cakes from the skillet and serve them with the hollandaise sauce drizzled on top.
• STEP 11.Garnish with additional chopped parsley, if desired.
• STEP 12.Serve hot and enjoy!

Cooking Tips

• Make sure to use fresh lump crab meat for the best flavor and texture.
• Be careful not to overmix the crab cake mixture, as it can make the cakes dense.
• To make the hollandaise sauce easier, you can use a blender or immersion blender instead of whisking by hand.
• If the hollandaise sauce becomes too thick, you can thin it out with a little warm water or lemon juice.
• Serve the crab cakes immediately after cooking to ensure they stay crispy.

Storage and Serving

• Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the crab cakes on a baking sheet and bake in a preheated oven at 350°F for about 10 minutes, or until heated through.
• Serve the crab cakes as an appetizer with a side of mixed greens or as a main course with roasted vegetables and rice.
• They also pair well with a squeeze of fresh lemon juice or a dollop of tartar sauce.