Crab Cake with Bearnaise Sauce

The minute I learned how to whip a Bearnaise sauce from Chef Bill Millholland. I was looking forward over the weekend to make a sumptous breakfast using my left over crab cake meat.  The idea of using a bearnaise instead of the classic hollandaise poured over my crab cake patties, gives a slighty tangy taste.  My boring days of hollandaise is now over..

For Crab Cakes:

(A)

1 lb blue crab lump meat,patted dry

1 cup of Ian Regular Panko Breadcrumbs

1 shallot, minced

1 tsp of dijon mustard

1 large egg, slighty beaten

2 tbsp mayonnaise

dash of Maggi Savor, Calamansi Liquid Seasoning (available in Asian store)

3 tbsp of celery, brunoise

salt and white ground pepper

(B)

2 oz of champage vinegar

splash of tarragon vinegar

1 tsp of crack peppercorn, ground

1 shallots, ciseler

(C) Hollandaise

2 yolks

2 tbsp of warm h20

1 cup of warm clarified butter

salt, cayenne pepper and lemon juice and zest

Directions:

Combine all ingredients (A) in a large bowl, slowly fold the mixture together by using spatula, be careful of over mixing . Lightly moist your hands to form a crab patties. (each about 3/4 inch thick)- arrange them in a line rimmed sheet with wax paper- place them in a fridge to cool.

prepare the sauce

In a saucier, over a high heat combine (B) and reduce by three fourths.  Remove from the heat and set it aside. 

 In a heat proof bowl, place over a saucepan of barely simmering water. combine the egg yolks and 2 tbsp of warm water, continue to whip over until thick and light.  Very slowly whip in the butter (add the butter slowly at first) . Season it with cayenne pepper, salt, lemon juice and zest.  The finished sauce should be thick but pourable.  Then add it the vinegar mixture and tarragon leaves for garnish.- set it aside

Pan fry the cakes in butter until browned on both sides and cooked through.  Search each crab cake with blanch asparagus and drizzle some bearnaise sauce..Yummy!!!

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Tags: bearnaise sauce, crab cake, hollandaise sauce