WEEKDAYS 1e|12c|p

Crab Cakes with Bearnaise Sauce

Michael Symon
Servings: 6
15 to 30 min
Part 1 of 2

Try your hand at these easy-to-make yummy crab cakes.

  • Ingredients
  • step-by-step directions
Crab Cakes with Bearnaise Sauce
  • 2 Tbsp mayonnaise
  • 2 egg whites (beaten to stiff peaks)
  • 1/2 jalapeno (minced)
  • 2 Tsp chopped tarragon
  • 2 Tsp Worcestershire sauce
  • 1/2 Tsp hot sauce
  • 1/2 Tsp salt
  • 1/2 Tsp cracked black pepper
  • 1 Lb jumbo lump crab meat panko bread crumbs for dredging
  • 3 Tbsp vegetable oil
  • 2 Tbsp unsalted butter
  • Bearnaise:
  • 1/3 Cup Champagne vinegar
  • 1/3 Cup white wine
  • 1 shallot (minced)
  • 3 Tbsp chopped tarragon leaves (divided)
  • 4 egg yolks
  • 10 Tbsp unsalted butter
  • salt
  • cracked black pepper
  • In a large bowl, stir together the first 8 ingredients until fully combined. Fold in the crab meat making sure not to over work so the lump meat stays mostly intact. Season with salt and pepper. Then fold in the beaten egg whites until just combined.
  • Heat a large non-stick skillet over medium and melt the butter with the vegetable oil.
  • Using a 3-inch ring mold, divide the crab mixture into 6 cakes. Lightly sprinkle both sides with some panko bread crumbs bread crumbs. Place the cakes into the pan with heated butter and oil. Cook for 3 minutes or until rich golden on one side. Gently flip and cook until golden on the second side, about 2 minutes. Finish cooking the crab cakes in a 350 degree oven for 3 to 5 minutes.
  • Remove from pan and serve warm with bernaise.
  • For Bernaise:
  • Combine the vinegar, wine, shallots and 2 tbsp tarragon in a sauce pan and bring to a simmer. Cook over low heat until reduce by half, about 3 minutes. Remove from heat and strain out shallots and tarragon. 
  • Melt butter in a small sauce pot.
  • Place the yolks in a tempered glass bowl over a double boiler and whisk in the reduced vinegar mixture. Continue whisking and slowly drizzle in the melted butter. Season with salt and pepper to taste. Stir in remaining tarragon leaves.
  • Tips:

  • 1. Egg whites act as a light binder for the crab cakes and eliminates heavy breading in the filling.

  • 2. Lightly pack the crab cakes to ensure that they are nice and tender.

rate this recipe

Latest Recipes