Crispy Crab Cakes with Hollandaise Sauce
Bree and Jaron Gugliuzza of the Royal Egg Café in Westlake Village
Whether for breakfast, dinner or a midnight snack, these crunchy flavor-packed croquettes are a hearty treat. Serve as a gourmet Eggs Benedict and pair with a local oaky Chardonnay or vibrant Pinot Gris for a perfect spring feast.
Hollandaise Sauce
This versatile sauce is a must-have for the gourmet home chef’s repertoire. It can be served over a variation of eggs Benedict, as shared here, or a wide variety of proteins and vegetables. Try it on poached salmon; seafood croquettes; grilled asparagus, cauliflower, broccoli or Brussels sprouts; corn cakes; scrambled egg sandwiches or even fresh blanched green beans. Once mastered, it can be made in a matter of minutes and be an endless source of flavor experimentation.
Crab Cakes
Yields approximately 8 large cakes
In a hot pan, add 1 tablespoon oil. Then add onion, celery, bell peppers and saute until translucent. Turn heat low, then add parsley, capers, Old Bay, hot sauce and Worcestershire sauce and cook for 3 minutes. Transfer to a small sheet pan or plate and chill completely in refrigerator.
In large bowl combine eggs, Dijon, mayonnaise, breadcrumbs and crab meat; mix well. Add chilled ingredients. Mix well. Portion with ice cream scoop (or ⅓-cup measuring cup), shape with hands into disks, then coat with panko crumbs. (To make ahead: Transfer the coated cakes to airtight container and use parchment paper to stack. Store in refrigerator for up to 3 days. Label and date. Freeze up to 3 months.)
To pan fry, use 8-inch skillet over medium heat. Add about ⅛ inch of favorite cooking oil. Once oil reaches 325°F, drop crab cakes in 2 at a time. With slotted spatula, flip cakes after 3 to 4 minutes. Cook for an additional 3 to 4 minutes on the other side, or until golden brown and crispy.
Once cakes are golden brown and crispy on both sides, remove from oil with a slotted spatula and place onto paper towels to absorb the excess oil. Let rest for 5 minutes on the paper towels prior to eating.
Serve topped with poached eggs and hollandaise sauce.
Poached Eggs
In a saucepan with barely simmering water, gently slide cracked egg into water. When egg whites are no longer translucent, (or about 3-4 minutes), scoop egg out of water with fine-mesh strainer or slotted spoon. Gently place egg on dish. Serve immediately.
Hollandaise Sauce
Makes approximately 1 cup
Combine egg yolks and water in a medium mixing bowl. Over a medium sauce pot halfway filled with boiling water, place bowl with egg yolks and beat vigorously with a whisk until eggs are very fluffy and airy. Turn off heat.
Add lemon juice, salt and cayenne pepper and rapidly whisk in butter, pouring in a very slow stream. If hollandaise gets too thick and looks like it might break (curdle), whisk in 1 tablespoon of cold water.
Serve immediately.
Hollandaise Sauce
Chef’s Note: Hollandaise sauce often seems out of reach for the home cook, especially with the potential for breaking or curdling. But really, it is all about the yolks: Cook them just enough to carry the butter, but not so much that they scramble. One of the best tips is to keep it warm—not hot—and be aggressive with the whisk.
Copyright ©2024 Edible Ojai & Ventura County. All rights reserved
