Caroline’s “so much crab in these cakes” crab cakes with a shallot Dijon hollandaise

Crab Cake Recipe


1 pound of crab meat
3 tablespoons of mayonnaise
2 tablespoons of finely chopped fresh chives and parsley
1 tablespoon tarragon
1 red bell pepper, minced
4 large eggs, divided
½ cup flour
1 cup panko
½ cup grated parmesan
6 Tablespoons canola or vegetable oil
6 tablespoons butter
Shallot Dijon Hollandaise

4 egg yolks
1 stick unsalted butter
1 tablespoon lemon juice
1 medium shallot, finely minced
1 tablespoon whole grain mustard
½ chopped tarragon
glass of wine
glass of water


Dump your crab, mayo, chives, parsley, 1 tablespoon tarragon, minced red bell pepper into a large bowl and mix together gently, preserving some of your larger chunks of crab meat.  Beat 2 of your eggs together and fold gently into your crab mix.  Patty that mix up into cakes about 2 inches in diameter and ¾ an inch thick.  Place them on a parchment lined baking sheet and into your freezer for about 30 minutes, until they firm up.

While they firm, make your hollandaise.  Sautee your minced shallot in the stick of butter until soft and set aside in a warm place, keeping the butter melted.  Mix your egg yolks and lemon juice in a stainless steel bowl and whisk vigorously until thickened and doubled in size,  place the bowl over a pot of simmering water ( the bowl should not touch the water) and drizzle in the butter/ shallot mixture, whisking vigorously until thickened and doubled in volume.  Add your mustard. Set aside to keep warm while you fry your crab cakes, and add splashes out of your glass of wine and glass of water alternatively to whisk in to thin your sauce to your desired consistency.

Melt butter and oil in a skillet over medium heat.  Take your firmed up cakes and dust them on all sides with the flour, and compact the cakes into ½ inch thick patties further.  Whisk the remaining two eggs together and place in a bowl; combine the panko and Parmesan in another bowl.  Dredge the patties in the egg and then the crumbs and fry in the pan 3 minutes on each side.

To Serve, top with the shallot Dijon hollandaise, a sprinkle of sweet paprika and pair with a fat glass of Del Rio Vineyards 2015 chardonnay.

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