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Djalali Cooks a Gorgeously Rich Brunch Dish
Ingredients
  • subheading: Crab Cakes:
  • 1.5 to 2 lbs. Lump Crabmeat (go for canned, it's easier)
  • 1.5 cups Panko
  • ½ cup Mayonnaise
  • ¼ cup Chopped Chives (plus some for garnish)
  • 1 tbsp. Dijon Mustard
  • 2 tsp. Old Bay (plus some for garnish)
  • Kosher salt and freshly ground black pepper
  • Juice and zest of 1 lemon
  • 3 tbsp. Unsalted Butter
  • 3 tbsp. Olive Oil
  • subheading: Hollandaise Sauce:
  • 4 Egg Yolks
  • 1 tbsp. Freshly Lemon Juice
  • ½ cup Unsalted Butter, melted and cooled to room temp.
  • Pinch Cayenne Pepper
  • Pinch Kosher Salt
Steps
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