Carribean Crab Cakes Benedict

By Texaschef11

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
• 1/2 * 1/2 teaspoon ground ginger
• 1/4 * 1/4 teaspoon ground red pepper
• 1/4 * 1/4 teaspoon seafood seasoning
• 1/4 * 1/4 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
• 1/4 * 1/4 cup Key lime juice
• 1 * 1 cup butter, cut into pieces
• 1/4 * 1/4 teaspoon salt
• 1/8 * 1/8 teaspoon ground red pepper
• 1/8 * 1/8 teaspoon ground ginger
• * Cracked black pepper
• * Garnish: diced red bell pepper

Preparation

Step 1

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.