Crab Cakes with Hollandaise Sauce

Crab Cakes with Hollandaise Sauce


byThe River Lee Hotel

of Co. Cork

The River Lee is the perfect location for a foodie or family getaway in Cork and is located near The English Market. General Manager Ruairi O’Connor Read More
Prep Time

15 Minutes

Cooking Time

15 Minutes


1 to 2 People


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


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.

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