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
Details
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.
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