Twin Crab Cakes Recipe
Fresh Maryland crab with chili hollandaise. Served with a roasted vegetable medley
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Ingredients
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For the Crab Cakes
For the Chili Hollandaise Sauce
For the Roasted Vegetable Medley
Method
For the Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, gently combine the fresh Maryland crab meat, mayonnaise, Dijon mustard, egg, Old Bay seasoning, bread crumbs, salt, and black pepper until just mixed. Avoid overworking the crab meat to keep the cakes tender.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. You should yield about 6-8 crab cakes.
- 3
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side until golden brown and heated through. Remove from skillet and set aside.
For the Chili Hollandaise Sauce
- 4
Prepare the Hollandaise
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick. Set the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture is warm.
- 5
Incorporate Butter
Gradually whisk in the melted butter until the sauce is thick and creamy. Stir in the chili paste and salt. Keep warm until ready to serve.
For the Roasted Vegetable Medley
- 6
Prepare the Vegetables
Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the diced zucchini, bell peppers, and red onion.
- 7
Season and Roast
Drizzle the vegetables with olive oil, and season with salt and black pepper. Toss to coat evenly. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.