By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Crab Easter brunch is the spring lunch alternative to roast lamb. Light crab cakes, fresh asparagus, hollandaise. Properly festive, less heavy.
Key Takeaways
- Pan-fried crab cakes (smaller than dinner portions)
- Fresh asparagus blanched
- Hollandaise for richness
- 100g crab per portion
- Spring herbs
The Ingredients
Serves 4
For crab cakes:
- 400g fresh white crab meat
- 1 large egg
- 60g panko breadcrumbs
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice plus zest
- 1 tbsp finely chopped chives
- 30g unsalted butter for frying
For hollandaise (see recipe for full method):
- 3 egg yolks
- 1 tbsp vinegar
- 1 tbsp water
- 175g unsalted butter, melted
- A pinch of cayenne
For sides:
- 16 asparagus spears, blanched 90 sec
- 1 small handful watercress
The Method
1. Mix crab cake ingredients gently. Form 8 small cakes.
2. Pan-fry in butter 3 min per side until golden.
3. Make hollandaise.
4. Plate 2 crab cakes per portion. Add asparagus and watercress.
5. Spoon hollandaise over the cakes. Serve immediately.
Tips
Smaller crab cakes for brunch.
Hollandaise made last.
Asparagus barely cooked.
Variations and Pairings
With caviar: Top each crab cake with Royal Oscietra.
With poached egg: Add poached egg on top.
Wine pairing: Champagne or sparkling rosé.
For more brunch ideas, see our crab eggs benedict and British crab cakes recipes.
Frequently Asked Questions
How many crab cakes per person?
2 small cakes for brunch.
Make in advance?
Form crab cakes 4 hours ahead. Pan-fry to order.
How much crab?
100g per portion.
Crab Easter brunch is one of those spring meals that quietly elevates the holiday. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
447706084493
