Crabcakes with Horseradish Hollandaise

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Ingredients for 4 portions
  • Crabcake
  • 1 cup(s) Mayonnaise, 40 % fat
  • 0.25 cup(s) QimiQ Classic, whisked smooth
  • 2 EA Egg(s), large, whisked
  • 2 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Hot Sauce
  • 1 LB Jumbo Lump Crab Meat
  • 1 LB Backfin Lump Crab Meat
  • 1.5 Panko Bread Crumbs
  • Chante Horseradish Hollandaise
  • 10 OZ QimiQ Sauce Base
  • 1 EA Chante Horseradish (4.4 OZ)
  • 6 OZ White wine , reduced by half
  • 8 EA Egg yolk(s)
  • 1.25 LB Clarified butter, warm
  • 1 tbsp Hot Sauce
  • 2 OZ Lemon juice
Method
1.

CRABCAKE

1) In a bowl combine Mayonnaise, QimiQ Classic, Eggs, Dijon Mustard, Worcestershire Sauce and Hot Sauce – Mix thoroughly.

2) Add the Panko and lightly mix.

3) Fold in the Crab Meat – ensure not to over mx and breakup the crab meat.

4) Form into 8 equaly portioned patties.

5) Sear each side – only flip once.

2.

CHANTE HORSERADISH HOLLANDAISE

1) In a bowl add QimiQ Sauce Base, Egg Yolks, Hot Sauce, Lemon Juice and Chante Horseradish – Blend Smooth with an immersion blender.

2) Slowly add the Clairified Butter – Blend smooth and is fully incorporated.

3) Add the White Wine and season to taste.