Citrus Crab Cake

Total Time:
30 min
20 min
10 min

4 servings

  • Crab cake:
  • 1 pound jumbo lump crabmeat
  • 1 lime, juiced
  • 4 green onions, sliced thin
  • 1 roasted red pepper, seeded, finely diced
  • 2 roasted jalapenos, seeded, finely diced
  • 1 teaspoon chili powder
  • 1/2 bunch cilantro, leaves chopped
  • About 1/2 cup coarsely chopped roasted pumpkin seeds
  • About 3/4 cup mayonnaise
  • About 1/2 cup Japanese bread crumbs (panko), or more to taste
  • Salt and freshly ground black pepper
  • Orange Hollandaise
  • 3 egg yolks
  • 1/4 cup orange juice
  • 1 1/2 cups clarified butter
  • 1/4 cup water, more or less to adjust the consistency
  • 1/2 bunch cilantro, leaves finely chopped
  • Salt and freshly ground black pepper
  • 1 avocado, sliced, for garnish
  • Micro cilantro and other greens, tossed in extra-virgin olive oil, seasoned with salt and pepper, for garnish
  • Red chili oil, for garnish
Crab cake:
  • In a large bowl, fold all ingredients together being careful not to break up the crab. Mold mixture into 4 (4-inch) ring molds (I use a donut cutter with the center whole cutter removed). Coat a large saute pan, over medium-high heat and add the crab cakes. Cook until the exterior is browned and cake is warmed through, about 3 minutes per side. Transfer to a platter.

  • Orange Hollandaise:

  • Cook egg yolks and orange juice over a double boiler until yolks thicken enough to coat the back of a spoon. Remove from heat and whisk in butter until the sauce thickens to a consistency similar to mayonnaise. Thin the sauce a bit with the water. Add cilantro and season with salt and pepper, to taste.

  • Top the crab cakes with avocado. Garnish with micro cilantro salad and red chili oil and serve with Citrus Cilantro Hollandaise.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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