Crab Cakes with Hollandaise Sauce

Print
Prep Time

15 Minutes

Cooking Time

15 Minutes

Serves

1 to 2 People

Ingredients

Crab Cakes:

  • Crab Meat – 0.5kg
  • Hake Fillets – 0.2kg
  • Dill – 100g
  • Yolks – 2
  • Brea White Sourdough – 100g
  • Free Range Eggs – 2 each

Hollandaise Sauce:

 

  • White Wine Vinegar – 45ml
  • Egg Yolks – 48ml
  • Kerrygold Butter – 120g
  • Table Salt – 6g
  • Ground White Pepper – 6g

Method

Mousse the hake with egg yolks.

Pick and strain the crab meat.

Add in the mixed herbs and lemon zest.

Then fold in the fish mousse, season with salt and pepper, to form a thick paste.

Form the cakes around @ 35g each (the mix should make 16 cakes).

Place a hot pan, turning, until both sides are golden, finish in the oven.

Poach the eggs and grill the bread at this stage.

Once cakes and eggs are ready place the bread on the plate, put on the crab cakes, top with the poached eggs and cover with hollandaise sauce.

Serve immediately.

You may also like

  • Traditional Granville Irish Scone

    Expect elegant surroundings, splendid Irish food and impeccable service at the Granville Hotel, located at the heart of Waterford. Richard Hurley is a consummate professional. The General Manager of The Granville Hotel in Waterford understands graceful...
  • How to Make a Ballymaloe BBQ Beef Burger

    Ballymaloe Foods' world famous country relish is the perfect accompaniment to a delicious homemade burger. From a homemade tomato relish recipe created by the legendary Myrtle Allen in the kitchen of Ballymaloe House, Ballymaloe Foods has grown to feature...
  • Lime & Basil Posset, Strawberries and Shortbread

Book Experiences Book Experiences