Crab cake recipes are often full of bread and other fillers. We just use some scallop meat (or alternately shrimp) to bind the crab together. We prefer a lemony-flavored hollandaise sauce for our crab cakes but you could add in herbs such as tarragon or for a little luxury, add in a bit of orange zest.
- ½ pound scallops
- 1 pound picked Alaska lump crabmeat
- 1 shallot, minced
- 1 tablespoon lemon juice
- 1 clove minced garlic
- 1 tablespoon finely minced parsley
- Salt and freshly ground pepper to taste
- 2 English muffins
- Hollandaise sauce (see below)
- ½ cup (1 stick) unsalted butter
- 3 egg yolks
- 2 teaspoons lemon juice
- 1 teaspoon hot sauce (optional)
- Salt and freshly ground black pepper, to taste
- 4 large eggs
- Canola oil
Preheat the oven to 350°F.
Puree the scallops. Drain the crabmeat dry and wring it dry (I use moistened cheesecloth for this). Coarsely dice the crabmeat if necessary. Put the crab and scallops into a mixing bowl. Add in the shallot, lemon juice, garlic, and parsley. Mix well. Season the crab mixture with salt and pepper. The scallops should add enough textural glue to hold the crab cakes together but they will be delicate.
Form the crab into four three-inch cakes. Place them onto a plastic-wrapped small baking sheet and chill in the refrigerator for about 30 minutes before cooking.
Remove the plastic wrap from the crab cakes and place the pan into the oven on the center rack. Bake the crab for three to five minutes or until the cakes are just crisp on the edges and warmed through.
Makes 4-6 crab cakes.
Melt the butter in a small saucepan over low heat. Let it froth and bubble for 7-10 minutes. The milk solids will begin to caramelize in the bottom of the pan. Plunge the saucepan in a bowl of cold water to immediately cool it down. Pour off the clarified butter, leaving the milky solids in the bottom of the pan.
Place the egg yolks, hot sauce and lemon juice into a blender. Blend until the mixture is foamy and slightly stiffened.
With the blender running, gradually add the clarified butter in a thin stream.
Season to taste with the salt and pepper.
The sauce should be served within an hour. Keep in a warm spot.
Makes 1½ cups sauce.
You are probably familiar with the method of poaching eggs, but try this fun and useful method of poaching eggs in little “packets” that will provide you with perfectly shaped eggs every time.
Bring about 4 inches of water to a boil in a wide saucepan, then to a low simmer.
Take some plastic wrap and cut it into 4 pieces, about double the size of the inside of a teacup. Oil each piece of plastic wrap well. Take four teacups and line each with a pieces of oiled plastic wrap. Place an egg into each of the teacups. Gather the plastic wrap up and twist tightly to remove any air from the egg “packets”. Tie each packet with kitchen string.
Drop each egg packet into the simmering water. Poach, trying to keep the “packets” submerged for about five minutes. Remove the poached eggs from the water, cut off the tie with scissors, and removed the poached eggs. Drop them into a bowl of cold water to hold while assembling the crab cake Benedicts.
Toast the English muffins. Place one English muffin half onto a plate. Add on top one crab cake. Place a poached egg on top of the crab cake. Nap over some of the hollandaise sauce.
Makes 4 servings.