Ingredients

Crab cakes:

• 16 oz jumbo lump crab
• 1/4 cub celery, finely diced
• 1 tsp old bay spice
• 1.5 tsp Dijon mustard
• 2.5 tbsp mayonnaise

Crab cakes continued…

• 1 tsp Worcestershire sauce
• 1/2 cup butter crackers, crushed
• 2 eggs
• 3 tsp olive oil
• asparagus

Hollandaise sauce:

• 3 egg yolks
• 1 tbsp lemon juice
• cayenne pepper
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/2 cup salted butter melted

Method

Preparing the crab cakes

1. whisk eggs in a large bowl
2. add celery, old bay, Dijon mustard, parsley, salt, mayonnaise, and Worcestershire sauce into the bowl and whisk
3. put in crackers and whisk
4. add the lump crab and mix with a spatula
5. cover a metal sheet pan with tin foil
6. roll the crab into balls and place them onto the sheet pan
7. cover the crab cakes and refrigerate them for at least 1 hour
8. put olive oil into a pan and turn on medium heat
9. carefully transfer the crab cakes onto the pan and fry the bottoms for about 4 minutes
10. flip the crab cakes over and cook the other side for 4 minutes
11. set the crab cakes aside on a plate and let them rest
12. lightly cook the asparagus on the pan

Preparing the Hollandaise sauce

1. put the eggs, salt, Dijon, lemon, and cayenne into a blender and blend
2. drizzle in the melted butter while blending
3. serve a crab cake on a plate, top it with some asparagus, and drizzle it with the Hollandaise sauce before you enjoy!