Wow, I have not posted here in a while. ┬áThen again, I haven’t needed to add any recipes to my collection, either.


I pulled these two out of the May 2011 issue of Bon Appetit, and I wanted to save them, so here goes…we had them over english muffins, like eggs benedict.

Crab Cakes

This is more like a crab cheesecake than your typical crab cake.

Preheat oven to 350F.

8 oz cream cheese, room temp
3/4 c grated Parmesan, divided
1 egg
1/4 c sour cream
1 lemon’s worth of finely grated lemon peel
4 T plus 2 T chopped fresh chives (or green onions), divided
1/4 t salt
pinch cayenne or other hot pepper powder
6 oz crabmeat, picked over, padded dry, coarsely shredded
1 c panko
1/4c unsalted butter, melted, plus more for the pans

Beat cream cheese until smooth; add 1/4 c Parmesan and egg, beat to blend. Beat in sour cream, lemon peel, 4 T chives, salt, and cayenne. Fold in crabmeat by hand.

Butter 2 muffin top pans. In bowl, toss panko, rest of Parmesan, and 2 T chives. Drizzle 1/4 c butter over and mix until butter coats all. Press a T of panko mixture into the bottom of each muffin spot, a heaping tablespoon of crab over that, and another T of panko mixture on top.

Bake until set, about 30 minutes; cool in pans for 5 minutes, then run a knife around the sides and remove from pans. You can rewarm them in an 350 oven for 6-8 min.

Blender Hollandaise

This was a bit too thick…

1 1/4 c unsalted butter, cubed
2 large egg yolks
2 T fresh lemon juice (plus more to taste)
Pepper (white pepper for a bonus)

Fill a blender with hot water and set aside.

Melt butter in saucepan until foaming, remove from heat.

Drain blender, dry well. Immediately add eggs and lemon juice; blend to combine. With blender running and lid insert out, drizzle a thin stream of butter into the blender, making sure not to add the solids at the bottom of the butter pan. Blend until a creamy (mayonnaiselike) sauce forms. Season to taste with salt, pepper, and additional lemon juice. Serve immediately.