CRAB CAKES BENEDICT WITH LIGHTENED LEMON-BASIL HOLLANDAISE SAUCE
Blogger, Julie Van Rosendaal of dinnerwithjulie.com shares a recipe. Wow guests with a delicious twist to traditional eggs Benedict featuring crab cakes.
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 18
Steps:
- Rinse and drain crabmeat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste.
- Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish.
- Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown.
- Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated.
- Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.
Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 335 mg, Fat 2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g
CRAB CAKES EGGS BENEDICT RECIPE BY TASTY
Give your brunch game an update with crab cake eggs Benedict. They're easy to assemble, yet sure to impress your guests. We like to use an immersion blender to make fool-proof hollandaise, but if you don't have one, try using an upright blender instead.
Provided by Matt Ciampa
Categories Breakfast
Time 2h
Yield 4 servings
Number Of Ingredients 21
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!
Nutrition Facts : Calories 535 calories, Carbohydrate 31 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 2 grams
CRAB CAKES BENEDICT
Make and share this Crab Cakes Benedict recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 609, Fat 58.4, SaturatedFat 32.7, Cholesterol 522.6, Sodium 680.2, Carbohydrate 1.2, Sugar 0.3, Protein 20.7
BASIL CRAB CAKES
I love crabmeat any way it's served, especially in these crab cakes. If you don't have time to dash to the store, substitute 2 teaspoons of dried basil for the fresh. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first eight ingredients. Stir in crab and cracker crumbs. Refrigerate for at least 30 minutes., Shape mixture into four patties. In a large skillet, cook crab cakes in oil for 3-4 minutes on each side or until golden brown. Serve with cocktail sauce if desired.
Nutrition Facts :
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