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Ingredients
For 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 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
For Citrus Hollandaise Sauce:
- 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 and pepper to taste
Instructions
- Melt the butter over medium heat in a medium pan. Add red peppers, onions and celery and cook until onions are translucent.
- Add Florida Orange Juice and simmer until original volume is reduced by ⅔. Remove from heat, place in a 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 the refrigerator until well chilled.
- Once chilled, form into 6 patties and lightly coat with remaining 1 cup panko breadcrumbs.
- Place Florida Orange Juice in a medium saucepan and bring to a simmer. Cook over medium heat until reduced by half. Remove from heat and refrigerate until chilled.
- Place Florida Orange Juice reduction, egg yolks, tarragon, lemon juice and Tabasco® in a food processor. Process ingredients while slowly adding melted butter in a steady stream until fully incorporated.
- Season with salt and pepper to taste. Set aside and keep warm.
- Heat a large nonstick sauté pan over medium heat. Add 3 tablespoons of olive oil and cook half of the crab cakes until golden brown on both sides.
- Remove crab cakes and place on a baking sheet in a warm oven. Repeat with remaining olive oil and crab cakes.
- Serve crab cakes with Citrus Hollandaise spooned on top. Garnish with Florida Orange zest and fresh tarragon.
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