Crab Cakes Egg Benedict Food

CRAB CAKES EGGS BENEDICT RECIPE BY TASTY

Steps:

• Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
• Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
• Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
• Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
• Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3-5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
• Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
• Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
• Enjoy!

DIVINELY RICH EGGS BENEDICT WITH CRAB

Steps:

• Preheat the oven to 350 degrees F.
• Lay the bacon slices on a rack on a baking sheet. Bake until crispy, 15 to 20 minutes. Set aside and keep warm.
• Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter. Whisk in the prepared hollandaise. Set aside and keep warm.
• Put the pesto into a small bowl and mix in the herbs. Thin it with a little water.
• Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan.
• Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
• To assemble: Put 2 croissant halves onto a plate. Cut 4 bacon strips in half and lay the strips on top of the croissants. Place 2 poached eggs on top of the bacon. Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each. Drizzle the pesto around the plate.

BENEDICT CRAB CAKES

Steps:

• Heat oven to 200°F. In medium bowl, combine all crab cake ingredients except margarine; mix well. Shape into 4 patties, about 1/2 inch thick. (Patties will be soft.)
• Melt 1 tablespoon margarine in large skillet over medium heat until it sizzles. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once. Place on serving plate; place in oven to keep warm.
• In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended. Heat over low heat until warm. Remove from heat. Slowly beat in hot melted butter until smooth. Cover; set aside.
• In medium skillet, bring vinegar and water to a simmer over medium heat. Add 4 eggs; reduce heat to a low simmer. Cook eggs 2 to 3 minutes or until whites are set.
• With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.

CRAB CAKE EGGS BENEDICT

Steps:

• To make the crab cakes, in a large bowl, whisk together shallots, celery, egg, Dijon mustard, lemon juice, mayonnaise, garlic, parsley, and seasonings. Add the crab meat and gently fold in the panko breadcrumbs, taking care not to break up the crab meat. Cover the bowl and let sit in the refrigerator until ready to form into cakes (up to overnight). Mold crab mixture into 4 patties. Add oil to medium skillet and fry the crab cakes over medium to medium-high heat for 3-4 minutes per side. Transfer cakes to a paper towel-lined plate. To poach eggs, bring a large pot of water to a simmer over medium heat. Add vinegar and salt. Crack egg into a small bowl. With a spoon, stir the water to form a whirlpool. In the center of the whirlpool, carefully drop the egg. When the egg begins to float, approximately 3-5 minutes, remove with a slotted spoon and transfer to an ice bath. Repeat for the remaining eggs. Reserve the poached water for later. For the Hollandaise sauce, melt two sticks of butter in a small pot over medium heat. While the butter is melting, add 2 egg yolks and a dash of water to a blender over low speed. Once the butter has fully melted, slowly drizzle into the blender with the egg yolk mixture. Continue until the sauce has become thick and blonde. Toward the end, add lemon juice, salt, pepper and cayenne (as desired). Toast the English muffins. While muffins are toasting, add the poached eggs back into the water to warm without overcooking the yolks. To plate, place each crab cake on an English muffin, top with a poached egg and the hollandaise sauce. Serve with a side of mixed greens and tomatoes.

CRAB CAKES BENEDICT

Steps:

• Prepare Hollandaise Sauce:
• In the bottom of a double boiler, bring water to a boil and then reduce the heat to keep it just below the simmering point.
• In the top of the double boiler, add egg yolks and 1 tablespoon cold water.
• With a whisk, beat the egg yolks and combine them with water.
• Continue to whisk until they are creamy.
• Add a handful of chilled butter cubes to the pan and whisk until the butter is absorbed into the egg mixture.
• Add remaining cubes, a few at a time until all the butter is absorbed into the mixture.
• Continue whisking the sauce until the sauce is thick and creamy, about 10 minutes.
• Season to taste with white pepper, pinch of cayenne and salt.
• Finish off the sauce with a few drops of fresh lemon juice.
• Keep warm over double boiled until ready to use.
• Poach Eggs:
• In a shallow saute pan, bring 2 to 3 inches of lightly salted water to a boil.
• Turn off the heat and add the eggs at once (break the eggs directly into the water to minimize spreading.)
• Cover the pan with a tight-fitting lid in order to retain heat.
• Allow the eggs to cook undisturbed for about three minutes.
• Then lift off the lid.
• When the whites are opaque and the yolks are covered with a thin translucent layer of white, the eggs are ready.
• Lift out of water onto a damp kitchen towel and trim ragged edges.
• To Assemble:
• Place one heated, cooked, crab cake on plate.
• Place one poached egg on top.
• Spoon Hollandaise Sauce over top and sprinkle with fresh or dried tarragon.
• Serve immediately!

BENEDICT CRAB CAKES

Steps:

• Heat oven to 200°F.
• In medium bowl, combine crabmeat, bell pepper, bread crumbs, celery, onion, salt, lemon pepper, 2 eggs, and 1 tablespoon butter; mix well.
• Shape into 4 patties, about 1/2 inch thick.
• Melt 1 tablespoon butter in large skillet over medium heat until it sizzles.
• Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once.
• Place on serving plate; place in oven to keep warm.
• In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended.
• Heat over low heat until warm.
• Remove from heat.
• Slowly beat in hot melted butter until smooth.
• Cover; set aside.
• In medium skillet, bring vinegar and water to a simmer over medium heat.
• Add 4 eggs; reduce heat to a low simmer.
• Cook eggs 2 to 3 minutes or until whites are set.
• With slotted spoon, place 1 poached egg on each crab cake.
• Spoon mock hollandaise over each.
• If desired, garnish with fresh dill sprigs.