Crab Cake Recipe
English muffin/Parmesan butter/grilled tomato/hollandaise/Old Bay
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Ingredients
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Crab Cake
Parmesan Butter
Grilled Tomato
Hollandaise Sauce
English Muffin
Method
Crab Cake Preparation
- 1
Make the Crab Cake Mixture
In a large bowl, combine fresh lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, chopped green onions, and beaten egg. Gently mix until combined.
- 2
Add Breadcrumbs
Gradually fold in the Panko breadcrumbs, season with salt and black pepper to taste, and mix until the mixture is cohesive.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
- 4
Form the Cakes
Once chilled, form the mixture into 4 equal-sized patties.
- 5
Cook the Crab Cakes
Heat a skillet over medium heat with a little oil and cook the crab cakes for about 4-5 minutes on each side until golden brown.
Parmesan Butter Preparation
- 6
Make the Parmesan Butter
In a small bowl, mix softened butter with grated Parmesan cheese, minced garlic, and chopped parsley until well combined.
Grilled Tomato Preparation
- 7
- 8
Grill the Tomatoes
Place the tomatoes cut side down on the grill and cook for about 4-5 minutes until they are charred and softened.
Hollandaise Sauce Preparation
- 9
Prepare the Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water (double boiler) and whisk until the mixture thickens.
- 10
Incorporate Butter
Gradually drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and cayenne pepper to taste.
Assembly
- 11
Toast the English Muffins
Toast the English muffins until golden brown.
- 12
Assemble the Dish
Spread a generous amount of Parmesan butter on each toasted muffin half, top with the crab cakes, grilled tomatoes, and drizzle with hollandaise sauce.
