Jumbo Lump Crab Cake with Asparagus, Roasted Lemon Hollandaise and Jumbo Lump “Crab Cake Bites”

Want to wow your guests, well here you go. The top of the line crab cake, the Cadillac of crab cakes (do people still use Cadillac as a barometer of luxury?), the whole Jumbo Lump crab cake with fresh brioche breadcrumbs. Add the classic pairing of steamed asparagus and hollandaise. For the hollandaise we upped the ante a bit by roasting the lemon before squeeze into the sauce, giving a deeper, more mellow citrus flavor. And to gild the lily a bit you can garnish the plate with a few of your soon to be favorite, and dead simple, bites, pieces of whole Jumbo Lump crabmeat simply dusted with some buttery seasoned brioche breadcrumbs, the flavor of a crab cake reinvented.

  • Prep Time: 30m
  • Cook Time: 20m
  • Total Time: 50m

Ingredients

  • For the Crab Cake
  • 1 pound Jumbo Lump Crab – reserve 16 whole pieces for garnish
  • 2 tablespoons Mayonnaise
  • 1 Egg, lightly beaten
  • 1 teaspoon Seafood Seasoning, like Old Bay brand
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire Sauce
  • 1/2 cup Fresh Brioche Breadcrumbs
  • 1 Bunch Asparagus, trimmed and blanched
  • 2 teaspoons Lemon juice
  • 1 tablespoon Butter
  • 1 tablespoon EVOO
  • For the Hollandaise
  • 1/2 cup Unsalted Butter
  • 3 Egg Yolks
  • 1/2 teaspoon Salt
  • 1 pinch Cayenne Pepper
  • 1 tablespoon Roasted Lemon Juice, 2 lemons
  • For the Jumbo Lump “Crab Cake Bites”
  • 16 Pieces of Whole Jumbo Lump crabmeat (reserved from crab cake mix)
  • 1/3 cup Fresh Brioche Breadcrumbs
  • 2 tablespoons Butter
  • 2 teaspoons Lemon Juice
  • 1/2 teaspoon Seafood Seasoning, such as Old Bay brand

Instructions

  1. For the Crab Cake
  2. Preheat oven to 400⁰. In a large mixing bowl add the egg, mayonnaise, lemon juice, seafood seasoning, Dijon and Worcestershire sauce. Whisk to combine. Add the crab and gently fold to combine with a rubber spatula, being careful not to break up the pieces of crab. Dust over the breadcrumbs, gently fold together until just mixed. Portion into cakes, I use a ring mold for this, and allow to rest and tighten in the refrigerator for at least 30 minutes. Heat butter and EVOO over medium heat in a nonstick skillet and cook until golden browned on both sides, turning once, move to a sheet pan and bake until heat through and firm to the touch, about 5-10 minutes, depending on size of the cakes.
  3. For the Hollandaise
  4. Place the lemons on a small baking dish and place in the preheated oven. Allow the lemon to roast until soft and very fragrant. Allow to cool, cut and squeeze juice through a fine strainer. In the container of a blender, combine the egg yolks, mustard, salt, lemon juice and Cayenne. Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
  5. For the Jumbo Lump “Crab Cake Bites”
  6. In a small sauté pan over medium heat, add the butter and allow to melt. Add the Seafood seasoning and the lemon juice, mix to combine. Add the breadcrumbs and cook until lightly toasted and fragrant. Allow to cool. If the breadcrumbs are clumpy, you can pass them through a strainer or just break up the lumps with your fingers. Dip the fat end of the pieces of Jumbo Lump crab into the buttered breadcrumbs and press lightly to adhere. Use as garnish or pair with a sauce for a unique hors d’oeuvres.

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