RECIPES: Recipe Details

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European Crabcake Sandwich with Hollandaise mayonaise

I use to work in a restauraunt that served a wonderful appetizer of lump crabmeat with prosciutto ham topped with hollandaise sauce on puff pastry. We also served crabcakes made with pureed scallops, so I thought by combing the two dishes it would make a wonderful sandwich. I get the name for the sandwich because it combines two countries in europe, France- hollandaise sauce and Italy- prosciutto ham.


5 Tbs butter divided
2 Tbs finely chopped shallots
2 Tbs finely chopped red pepper
1 clove garlic finely chopped
1/4 lb sea scallops
3 Tbs heavy cream
1/4 tsp cayenne pepper divided in half
1 Tbs finely chopped fresh parsley
1/2 cup italian bread crumbs
1 lb lump crab meat
4 egg yolks
1 tbs fresh lemon juice
pinch of salt
6 croissants cut in half
1/4 lb arugula leaves


Crab Cakes- melt 1 tbs butter in sautee pan over medium heat. Sautee shallot, red pepper and garlic until translucent. Transfer to a mixing bowl. Puree scallops and heavy cream in a food processor and add to bowl. Add 1/8 tsp cayenne pepper, parsley and bread crumbs and mix well. Gently fold in crab meat. cover and set aside. Hollandaise Mayonaise- whisk egg yolks and lemon juice in a bowl until thickened and doubled in volume. Transfer to a double boiler and continue to whisk adding remaining butter one tablespoon at a time until thickened like mayonaise. Remove from heat and add salt and remaining cayenne pepper. Cover and set aside. Shape the crab mixture into 6 cakes approximately the size of the croissants. Brush grill grate with oil and lightly toast the croissants. Brush grate again with oil and grill crabcakes approximately 3 minutes on each side. Place crab cakes on croissants and top with prosciutto, mayonaise and aruguula leaves.


I love the saltiness of the crab and ham combined with lemony mayonaise.