Maryland Blue Crab Cakes with Florida Orange–Tarragon Hollandaise

Yield: Makes 6 servings

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Taste the Chesapeake Bay in every bite.


Crab Cakes:

1 cup orange juice
2 tablespoons butter                                  
½ cup red bell pepper, finely diced                      
½ cup yellow onion, minced                          
½ cup celery, minced                          
1 ½ pounds Maryland blue lump crab meat, picked         
¾ cup light I mayonnaise                          
1 egg, lightly beaten                     
2 teaspoons Dijon mustard                             
1 ½ teaspoons Old Bay Seasoning®                         
1 teaspoon Worcestershire sauce                      
2 ¼ cups panko breadcrumbs, divided                    
6 tablespoons olive oil, divided                         
Orange zest, for garnish
Fresh tarragon, for garnish

Florida Orange–Tarragon Hollandaise:

1 cup Florida orange juice                         
2 egg yolks                             
1 tablespoon tarragon                             
1 tablespoon lemon juice                             
1 teaspoon Original TABASCO® brand Pepper Sauce             
2 tablespoons butter, melted                              
Salt to taste


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

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