Monday, May 20, 2013

Crab Cake Eggs Benedict

I love crab cakes and I love Eggs Benedict so the thought of combining both of them had me hooked.  I made some simple crab cakes which I baked in the oven and placed them on a bed of sauteed spinach.  The crab cakes were then topped with a perfectly poached egg and finally smothered with Hollandaise sauce.  YUM!



Crab Cake Eggs Benedict
Makes 4 Crab Cakes

For the crab cakes:
12 ounces fresh lump crab meat
2 tablespoons mayonnaise
1 egg yolk
1 tablespoon minced chives
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
Pinch of sea salt
A few drops (or more) of your favorite hot sauce

Spinach
Ghee, Coconut oil or olive oil

For the Hollandaise Sauce:
3 egg yolks
3 tablespoons extra virgin olive oil (or other fat of your choice)
2 tablespoons hot water
1 tablespoon lemon juice
Pinch of sea salt
Pinch of cayenne pepper

For the poached eggs:
4 eggs
1 tablespoon white vinegar

For the crab cakes:
Preheat oven to 350 and line a baking sheet with parchment paper.

In a large mixing bowl, crumble in the crab meat, picking through to pick out any shells ad break apart into small pieces.

Add the remaining ingredients to the bowl and mix well.

Make small cakes by using a ring mold or by simply forming them into small patties firmly with your fingers.

Bake in the preheated oven for 8-10 minutes or until the tops start to turn a light golden brown.

While the crab cakes are cooking, saute some spinach in some ghee or coconut oil and set aside.

For the Hollandaise Sauce:
In a double boiler or medium metal mixing bowl, gently whisk the egg yolks.
continue whisking the yolks while adding the hot water, oil/fat, lemon juice, salt and cayenne pepper to the bowl.  Place the double boiler or metal bowl over boiling water (not in the boiling water if using a bowl) just set the bowl over the simmering water so the steam hits the bottom of the bowl, not the water.  Whisk constantly until the sauce begins to thicken (about 30 seconds to 1 minute).

Poach the eggs:
 Bring a pan of water to a gentle simmer, add the tablespoon of vinegar.  Break each egg into a liquid measuring cup or a custard cup.  Gently slip the egg into the water by holding the custard close to the water and just tipping the cup so the egg gently tumbles into the water.  Poach at a bare simmer for 4 minutes.  Remove with a slotted spoon and gently dry with a folded paper towel.

To plate:
Start with a spoonful of the cooked spinach, top with a crab cake, top with a poached egg, and finally spoon some of the sauce on top.


From Everyday Paleo

Our rating:

1/2

No comments:

Post a Comment