Crabcakes

September 21, 2012 by Newsroom Editor

Florida OJ Crab Cakes with Citrus Hollandaise Sauce

September 21, 2012 by Newsroom Editor

Florida OJ Crab Cakes with Citrus Hollandaise Sauce

Ingredients

Crab Cakes:

  • 1 cup Florida Orange Juice
  • Florida Orange Zest, for garnish
  • 2 tbsp. butter
  • ½ cup red bell pepper, finely diced
  • ½ cup yellow onion, minced
  • ½ cup celery, minced
  • 1 ½ lb. Maryland blue lump crab meat, picked
  • ¾ cup light I mayonnaise
  • 1 egg, lightly beaten
  • 2 tsp. Dijon mustard
  • 1 ½ tsp. Old Bay Seasoning®
  • 1 tsp. Worcestershire sauce
  • 2 ¼ cups panko breadcrumbs, divided
  • 6 tbsp. olive oil, divided
  • Fresh tarragon, for garnish

Florida Orange–Tarragon Hollandaise:

  • 1 cup Florida Orange Juice
  • 2 egg yolks
  • 1 tbsp. tarragon
  • 1 tbsp. lemon juice
  • 1 tsp. Original TABASCO® brand Pepper Sauce
  • 2 tbsp. butter, melted
  • Salt to taste
  • Pepper

Preparation

For 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 Florida Orange; simmer until original volume is reduced by two-thirds. Remove from heat; place in mixing bowl and refrigerate until cool.

Add crab meat, mayonnaise, egg, mustard, Old Bay Seasoning®, Worcestershire sauce and 1 ¼ 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.

For Orange-Tarragon Hollandaise:  Place Florida 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.

Place Florida Orange Juice reduction, egg yolks, tarragon, lemon juice and Tabasco® 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.

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 tbsp. olive oil and crab cakes. Serve crab cakes with Florida Orange–Tarragon Hollandaise spooned on top. Garnish with orange zest and fresh tarragon