Crab Benedict
This variation on the classic eggs Benedict makes a luxurious dish for a weekend brunch.
Ingredients:
For the crab cakes:
1 lb. cooked fresh crabmeat, flaked
1 egg, lightly beaten
2 Tbs. mayonnaise
1 cup white bread crumbs or panko
4 green onions, white portion only, thinly sliced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Cayenne pepper, to taste
2 Tbs. unsalted butter
For the hollandaise sauce:
4 egg yolks
2 Tbs. fresh lemon or lime juice
1 Tbs. water
1/8 tsp. salt
Pinch of cayenne pepper
2 pinches of freshly ground white pepper
16 Tbs. (2 sticks) unsalted butter, melted
6 poached eggs
2 Tbs. chopped fresh flat-leaf parsley
Directions:
To make the crab cakes, in a bowl, using a fork, stir together the crabmeat, egg, mayonnaise, bread crumbs, green onions, salt, black pepper and cayenne. Form the mixture into 6 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.
Line a baking sheet with paper towels. In a fry pan over medium heat, melt the butter. Add the crab cakes and fry, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.
To make the hollandaise sauce, in a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.
Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve.
To serve, place 1 crab cake on each of 6 individual plates and top with 1 poached egg. Pour about 1/4 cup hollandaise sauce over each egg and sprinkle with the parsley. Serve immediately. Serves 6.
To Drink:
Mimosa’s
Ubiquitous on brunch menus, this Champagne cocktail is lower in alcohol than most other mixed drinks.
Ingredients:
1 Tbs. triple sec
2 Tbs. fresh orange juice
4 fl. oz. Champagne or sparkling wine
1 orange wheel for garnish (optional)
Directions:
Pour the triple sec, orange juice and Champagne into a Champagne flute. Stir briefly. Add the orange wheel. Serves 1.
