Crispy Krabbycake Croquettes with Baby Kale, Pickled Radish & Espelette Hollandaise

Try this for an irresistible outburst of flavors and a sophisticated hollandaise. But watch out for competitors’ spies trying to steal your recipe.

Menu Part


7 Each Mini Breaded Krabbycakes® .4 oz. (Item# 073555)
1 Each Egg, Poached, Soft
1 Ounce Baby Kale
1 Ounce Shallot Vinaigrette
1 Each Pickled Radishes, Sliced
3 Ounce Espelette Hollandaise Sauce
As Needed Espelette Powder


  1. Fry or bake the Krabbycake minis according to package instructions and to the internal temperature of 165°F.
  2. Toss the kale and with the shallot vinaigrette and arrange on the plate.
  3. Arrange the Krabbycakes over the top of the kale. Arrange the pickled radishes and lay the poached egg in the middle.
  4. Drizzle the hollandaise over the egg and Krabbycakes.
  5. Garnish with a light sprinkle of Espelette powder.

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