Crab Recipe
Joe's signature crab cakes, old bay hollandaise
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Ingredients
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Crab Cakes
Old Bay Hollandaise
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten egg, salt, and black pepper. Gently fold to combine, being careful not to break up the crab meat too much.
- 2
Add Breadcrumbs
Gradually add the breadcrumbs to the crab mixture. Mix until the mixture holds together but is still light and fluffy.
- 3
Form the Cakes
Using your hands, form the mixture into crab cakes, about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape.
- 5
Cook the Crab Cakes
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully place the crab cakes in the skillet (working in batches if necessary). Cook for about 4-5 minutes on each side until golden brown and heated through. Remove from skillet and let drain on paper towels.
Old Bay Hollandaise
- 6
Prepare the Double Boiler
In a small saucepan, bring about an inch of water to a simmer. Place a heatproof bowl over the saucepan to create a double boiler.
- 7
- 8
Incorporate Butter
Gradually add the melted unsalted butter while continuously whisking until the sauce is thick and creamy.
- 9
Season the Hollandaise
Stir in Old Bay seasoning, salt, and black pepper. Adjust seasoning to taste.
- 10
Serve
Remove from heat and serve immediately over the crab cakes.