Florida OJ Crab Cakes with Citrus Hollandaise Sauce


Crab Cakes:

  • 1 cup (240 ml) Florida Orange Juice
  • Florida orange zest, for garnish
  • 2 tbsp. butter
  • ½ cup red bell pepper, finely diced
  • ½ cup yellow onion, minced
  • ½ cup celery, minced
  • 1 ½ lb. Maryland blue lump crab meat, picked
  • ¾ cup light I mayonnaise
  • 1 egg, lightly beaten
  • 2 tsp. Dijon mustard
  • 1 ½ tsp. Old Bay Seasoning®
  • 1 tsp. Worcestershire sauce
  • 2 ¼ cups panko breadcrumbs, divided
  • 6 tbsp. olive oil, divided
  • Fresh tarragon, for garnish

Florida Orange–Tarragon Hollandaise:

  • 1 cup (240 ml) Florida Orange Juice
  • 2 egg yolks
  • 1 tbsp. tarragon
  • 1 tbsp. lemon juice
  • 1 tsp. Original TABASCO® brand Pepper Sauce
  • 2 tbsp. butter, melted
  • Salt to taste
  • Pepper


Florida OJ Crab Cakes with Citrus Hollandaise Sauce
For Crab Cakes:

Heat medium skillet over medium heat; add butter and heat until melted. Add red peppers, onions and celery; cook until tender and onions are translucent. Add Florida Orange; simmer until original volume is reduced by two-thirds. Remove from heat; place in mixing bowl and refrigerate until cool. Add crab meat, mayonnaise, egg, mustard, Old Bay Seasoning®, Worcestershire sauce and 1 ¼ cups panko breadcrumbs. Mix gently until incorporated, being careful not to overmix or break up crab meat. Place mixture in refrigerator until well chilled. Form into 6 patties and lightly coat with remaining 1 cup panko breadcrumbs.

For Orange-Tarragon Hollandaise:

Place Florida Orange Juice in medium saucepan and bring to a simmer; cook over medium heat until reduced to one-half original volume. Remove from heat; refrigerate until chilled. Place Florida Orange Juice reduction, egg yolks, tarragon, lemon juice and Tabasco® in food processor; process ingredients while slowly adding melted butter in a steady stream until fully incorporated. Season with salt and pepper to taste. Reserve; keep warm.

To Cook Crab Cakes:

Heat large nonstick sauté pan over medium heat. Add 3 tablespoons olive oil; cook 3 crab cakes on both sides until golden brown. Remove crab cakes; place on baking sheet in warm oven. Repeat with remaining 3 tbsp. olive oil and crab cakes. Serve crab cakes with Florida Orange–Tarragon Hollandaise spooned on top. Garnish with orange zest and fresh tarragon