Carribean Crab Cakes Benedict

Carribean Crab Cakes Benedict

Photo by Denise H.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    * 3 saltine crackers

  • 3

    * 3 (1-ounce) slices French bread, torn

  • 1

    * 1 pound fresh lump crabmeat, drained

  • 1

    * 1 cup mayonnaise

  • 1

    * 1 egg white

  • 2

    * 2 tablespoons fresh lemon juice

  • ½

    * ½ teaspoon ground ginger

  • ¼

    * ¼ teaspoon ground red pepper

  • ¼

    * ¼ teaspoon seafood seasoning

  • ¼

    * ¼ cup peanut oil

  • 2

    * 2 tablespoons unsalted butter

  • 2

    * 2 avocados, peeled and sliced

  • 6

    * 6 large eggs, poached

  • * Caribbean Hollandaise Sauce

  • 4

    * 4 egg yolks

  • ¼

    * ¼ cup Key lime juice

  • 1

    * 1 cup butter, cut into pieces

  • ¼

    * ¼ teaspoon salt

  • * ⅛ teaspoon ground red pepper

  • * ⅛ teaspoon ground ginger

  • * Cracked black pepper

  • * Garnish: diced red bell pepper

Directions

Hollandaise Sauce: Whisk yolks in top of a double boiler; gradually whisk in juice. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth. Whisk in remaining ingredients. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Serve immediately. Crab Cakes: Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground. Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours. Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden. Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.


Nutrition

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