Crab Cakes Hollandaise Recipe

Recipe By Slurrp

Crab Cakes Hollandaise is a delicious seafood dish that combines crispy crab cakes with a rich and tangy hollandaise sauce. The crab cakes are made with fresh lump crab meat, breadcrumbs, and a blend of herbs and spices. They are then pan-fried until golden brown and served with a creamy hollandaise sauce drizzled on top. This dish is perfect as an appetizer or main course and is sure to impress your guests with its flavorful combination of crab and hollandaise sauce.

4.9
16 Rating -
Rate
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Crab Cakes Hollandaise
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ingredients serve

Ingredients for Crab Cakes Hollandaise Recipe

  • 1/4 pound Lump Crab Meat
  • 1/4 cup Breadcrumbs
  • 0.06 cup Mayonnaise
  • 1/4 tablespoon Dijon Mustard
  • 1/4 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Old Bay Seasoning
  • 1/2 tablespoon Chopped Parsley
  • 1/2 tablespoon Vegetable Oil
  • 1 Egg Yolks
  • 0.13 cup Unsalted Butter, Melted
  • 1/4 tablespoon Lemon Juice
  • pinch Pinch Of Salt

Directions: 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.
Nutrition
value
446
calories per serving
10 g Fat55 g Protein31 g Carbs6 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    55g
  • Carbs
    31g
  • Fiber
    6g

MacroNutrients

  • Carbs
    31g
  • Protein
    55g
  • Fiber
    6g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    368mg
  • Iron
    6mg
  • Vitamin A
    83mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    173mcg
  • Vitamin B12
    8mcg
  • Vitamin C
    18mg
  • Vitamin E
    5mg
  • Copper
    2mcg
  • Magnesium
    125mg
  • Manganese
    1mg
  • Phosphorus
    736mg
  • Selenium
    135mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp