Made with the crowned jewel of Chesapeake Bay, Maryland blue crab cakes are a classic staple on any menu. This specialty dish has sweet notes of citrus blended into the crab cake and the rich orange-tarragon hollandaise sauce spooned on top.
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