These thick, crab-forward crab cakes are deep-fried and served with a rich hollandaise sauce.
Ingredients
Hollandaise sauce:
4 tablespoons mayonnaise
4 egg yolks
½ cup butter
Splash of lemon juice
Pinch of black pepper
Crab cakes:
¾ tablespoon butter, softened
⅓ onion, finely chopped
⅓ celery stalk
3 tablespoons fresh parsley
10.5 ounces crab meat (red king crab or canned crab)
½ teaspoon seasoned salt
1 tablespoon flour
1 egg, beaten
1 cup breadcrumbs
1 teaspoon white wine
1 teaspoon mustard seed
1 teaspoon Worcestershire sauce
To finish:
Wheat flour
3 eggs, beaten
Breadcrumbs
Oil, for frying
Parsley, to garnish
Instructions
In a small bowl, combine all hollandaise sauce ingredients. Set aside.
Remove crab from the shell. Add to a mixing bowl along with the other crab cake ingredients. Stir to combine. Transfer mixture to a circular mold and place in refrigerator to firm up.
Add flour to a shallow dish, beaten eggs to a separate dish and breadcrumbs to a third dish. Dip the crab cake into the flour, then the eggs, then the breadcrumbs.
In a high-sided pot, heat oil and cook the crab cake until well browned.
Serve with mashed potatoes, drizzled with the hollandaise sauce.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/crab-cakes/