April- Eggs Crab Cake "Benedict"
Yields 1 Serving
Ingredients
8 oz. crab meat, lump
1/2 tsp. Hidden Bay seasoning
1 ea. egg, large
1 tsp. Worcestershire sauce
1/8 tsp. dry mustard
1 Tbsp. mayonnaise
1/2 tsp. lemon juice
1 1/2 tsp. mustard, prepared
1 1/2 tsp. butter, melted
1/2 tsp. parsley, chopped
1/4 cup breadcrumbs
3 qts. water
1 Tbsp. salt
1 oz. distilled white vinegar
2 ea. eggs, large
4 oz. hollandaise sauce
As needed: Parsley, chopped
Preparation Instructions
- Heat the hollandaise sauce according to manufactures directions. Reserve for service
- In a large mixing bowl, combine all ingredients except for the crab meat. Then gently fold in the crab meat, being careful not to break up the lumps.
- Shape into cakes, then pan-fry or bake at 375 degrees for 12-15 minutes until evenly brown and reaches an internal temperature of 165 degrees.
- Combine the water, salt and vinegar in a deep hotel pan and bring it to a boil, then reduce to a bare simmer.
- Break each egg into a clean cup, and then slide the egg carefully into the poaching water. Cook for about three minutes, or until the whites are set and opaque.
- Remove the eggs from the water with a slotted spoon, blot them on absorbent towel and trim the edges if desired. The eggs are ready to serve now.
- On a heated plate place the two crab cakes and top with the poached eggs. Ladle Hollandaise sauce over eggs. Garnish plate with chopped parsley. Serve immediately
