European Crabcake Sandwich with Hollandaise mayonaise

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


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.