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Blue Crab Cake Benedict
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 15 Min.
Cook Time: 7 Min.
Chill Time: 30 Min.
What you need:
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1/4 c. red onion, finely chopped
2 Tbsp. fresh parsley, chopped
3 Tbsp. light mayonnaise
2 Tbsp. Dijon mustard
3/4 tsp. seafood seasoning
1/2 tsp. Worcestershire sauce
2 egg whites, lightly beaten
1 lb. crabmeat, drained, shell pieces removed
1 1/2 c. panko (Japanese bread crumbs), divided
2 Tbsp. olive oil
4 eggs, pan fried
1 large tomato, sliced
What to do:
1. Combine first seven ingredients in a medium bowl. Gently fold in crabmeat and 3/4 c. panko crumbs. Cover and chill 30 min.
2. Shape the crab mixture into 8 patties about 3/4-in. thick. In a shallow dish, roll patties in remaining 3/4 c. panko crumbs, coating evenly. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 min. until golden brown on each side.
3. To assemble, place one or two slices of tomato on each plate. Season the tomato lightly with salt and pepper.
4. Place a pan fried egg over each tomato slice. Add a crab cake to the top of each pan fried egg. Evenly distribute the Hollandaise sauce over the top of each crab cake and serve immediately.

Hollandaise

* 3 eggs, yolks separated
* 1/4 teaspoon Dijon style mustard
* 1/2 lemon, juiced
* hot pepper sauce, to taste
* 1/2 cup unsalted butter, melted
* sea salt to taste

In a blender or food processor, add mustard, lemon juice, egg yolks and a few dashes of hot pepper sauce. Blend ingredients and slowly add the melted butter until the ingredients thicken. Taste Hollandaise and adjust seasoning with salt and hot pepper sauce. Serve sauce immediately.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
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