Crab Cakes with Hollandaise Sauce

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

  • Darina Allen’s Christmas Chocolate Yule Log

    Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...
  • Jenny Flynn’s Humble Christmas Trifle – Faithlegg

    Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford City
  • Irish Seafood Chowder

    Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....