Crab Cakes with Citrus Hollandaise combines the best of two ingredients at a seasonal crossroad. The shellfish is plentiful through October and citrus is ramping up. I have shared crab cakes before (check out Crab & Mushroom Cakes with Chipotle Aioli) but I especially like the way this recipe from the Florida Department of Citrus balances out the buttery crab and classic hollandaise sauce with the fresh flavor and tang of orange juice.
Crab Cakes with Citrus Hollandaise
Yield: 6 servings
1 cup orange juice
2 tablespoons butter
1/2 cup red bell pepper, finely diced
1/2 cup yellow onion, minced
1/2 cup celery, minced
1 1/2 pounds blue lump crab meat, picked
3/4 cup mayonnaise
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon Worcestershire sauce
2 1/4 cups panko breadcrumbs, divided
6 tablespoons olive oil, divided
Orange zest for garnish
Fresh tarragon for garnish
6 orange slices for serving
Florida orange–tarragon hollandaise:
1 cup Florida orange juice
2 egg yolks
1 tablespoon freshly chopped tarragon
1 tablespoon lemon juice
1 teaspoon pepper sauce
2 tablespoons butter, melted
Coarse salt and freshly ground pepper to taste
1. For the crab cakes, heat medium skillet over medium heat; add butter and heat until melted. Add red peppers, onions and celery; cook until tender and onions are translucent. Add orange juice; simmer until original volume is reduced by two-thirds. Remove from heat; place in mixing bowl and refrigerate until cool.
2. Add crab meat, mayonnaise, egg, mustard, Old Bay Seasoning, Worcestershire sauce and 1 1/4 cups panko breadcrumbs. Mix gently until incorporated, being careful not to overmix or break up crab meat. Place mixture in refrigerator until well chilled. Form into 6 patties and lightly coat with remaining 1 cup panko breadcrumbs.
3. For the orange-tarragon hollandaise, place orange juice in medium saucepan and bring to a simmer; cook over medium heat until reduced to one-half original volume. Remove from heat; refrigerate until chilled.
4. Place orange juice reduction, egg yolks, tarragon, lemon juice and pepper sauce in food processor; process ingredients while slowly adding melted butter in a steady stream until fully incorporated. Season with salt and pepper to taste. Reserve; keep warm.
5. To cook crab cakes, heat large nonstick sauté pan over medium heat. Add 3 tablespoons olive oil; cook 3 crab cakes on both sides until golden brown. Remove crab cakes; place on baking sheet in warm oven. Repeat with remaining 3 tablespoons olive oil and crab cakes. Serve crab cakes on citrus rounds and drizzle with hollandaise. Garnish with orange zest and fresh tarragon.
SOURCE: Florida Department of Citrus