Saturday, March 5, 2011

Crab Cake Benedict a la Pink Waders

Sometimes you just want something rich and decadent. I had this dish at a local restaurant but the crab cakes was too dense, the sauce was under seasoned and the egg was over poached. I immediately wanted to recreate it and make it perfect! When Chris pulled six big Dungeness crabs out of his trap I knew exactly what I was going to do with them. We simply boiled the crab and pulled out all the meat. After giving into temptation and eating some during the process I ended up with a pound of meat for my cakes. This crab cake recipe is very simple, its all about the crab!
To make crab cakes:

1 lb crab meat
6 finely chopped green onions
2 tbsp mayonnaise
1 beaten egg
12 finely crushed Ritz crackers
1/2 tsp Old Bay seasoning
few dashes of Tabasco sauce
salt and pepper to taste

Combine all ingredients, form patties and coat them in panko bread crumbs seasoned with salt.

Fry cakes in vegetable oil on both sides until golden brown.

Hollandaise Sauce (

1 1/3 cup of butter
2 egg yolks
2 tbsp of cold water
1 tbsp of lemon juice
1 tsp of salt
pinch of cayenne pepper Method
Melt the butter in a medium-sized saucepan over a low heat.
Once the butter has melted, remove the pan from the heat and set aside.
Taking a spoon, skim off the foam from the surface of the melted butter and discard.
Transfer the rest of the butter to a warmed pouring jug and set aside.
Pour 2 inches of water into a saucepan and heat so that the water is gently simmering In a glass bowl, whisk the egg yolks with the water until frothy.
Place the bowl over the pan of simmering water and continue to whisk the egg yolks for several minutes until they have thickened.
Remove the bowl from the heat and continue to whisk the eggs for a further minute, in order for the eggs to cool down.
Place the bowl with the eggs back into the saucepan but remove the saucepan from the heat.
Very slowly, pour the melted butter into the egg yolk mixture, making sure that you continuously whisk the eggs whilst doing so.
Whisk in the remaining ingredients until they have thoroughly blended together and the sauce is as thick as you require.
Check the seasoning and then serve immediately or keep warm over a bowl of hot water for up to 30 minutes.

Add in a perfectly soft poached egg and you have a the most rich, sinfully delicious way I have ever eaten crab.


  1. You're killing us out here- can you ship those? I have this thing about buying seafood a certain distance from the source...

  2. Looks good! I know of a few fish out here that make excellent crab/fish cakes - I migh thave to steal your recipe :)

  3. Yummy!

    I sure would love to taste these ones...
    Maybe i could try your recipe with some of our locals crabs, the mud crabs.

    My dear lady usually cook them in the woke.

    But it looks way to cold for us where you fish!!!

    Have a good day,

  4. Oh yes! I love crabcakes and have wondered how to actually make them! I think I know tonight's dinner!