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Ingredients
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Crab Cake Ingredients
Bearnaise Sauce Ingredients
Method
Crab Cake Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, beaten egg, breadcrumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form Patties
Using your hands, form the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to allow them to firm up.
- 4
Fry Cakes
In a large skillet, heat oil over medium heat. Once hot, carefully add the crab cakes, cooking in batches if necessary. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
Bearnaise Sauce Preparation
- 5
Prepare Reduction
In a small saucepan, combine the minced shallots, white wine vinegar, and dry white wine. Simmer over medium heat until reduced by half. Remove from heat and let cool slightly.
- 6
Melt Butter
In another saucepan, melt the unsalted butter over low heat. Keep it warm but do not let it boil.
- 7
Mix Egg Yolks
In a heatproof bowl, whisk together the egg yolks and the cooled shallot reduction until well combined.
- 8
- 9
Add Seasoning
Stir in the chopped tarragon, salt, and black pepper. Remove from heat and serve warm over crab cakes.