Crab Cakes Benedict
- HOLLANDAISE SAUCE:
- 4 pre-made crab cakes (prepare according to package's instructions)
- 4 fresh eggs
- 3 egg yolks
- 1 tablespoon cold water
- 16 tablespoons chilled butter finely diced
- Salt to taste
- Cayenne to taste
- Freshly-ground white pepper to taste
- 1 teaspoon fresh lemon juice
Prepare Hollandaise Sauce: In the bottom of a double boiler, bring water to a boil and then reduce the heat to keep it just below the simmering point. In the top of the double boiler, add egg yolks and 1 tablespoon cold water. With a whisk, beat the egg yolks and combine them with water. Continue to whisk until they are creamy.
Add a handful of chilled butter cubes to the pan and whisk until the butter is absorbed into the egg mixture. Add remaining cubes, a few at a time until all the butter is absorbed into the mixture. Continue whisking the sauce until the sauce is thick and creamy, about 10 minutes.
Season to taste with white pepper, pinch of cayenne and salt. Finish off the sauce with a few drops of fresh lemon juice. Keep warm over double boiled until ready to use.
Poach Eggs: In a shallow saute pan, bring 2 to 3 inches of lightly salted water to a boil. Turn off the heat and add the eggs at once (break the eggs directly into the water to minimize spreading.) Cover the pan with a tight-fitting lid in order to retain heat. Allow the eggs to cook undisturbed for about threee minutes. Then lift off the lid.
When the whites are opaque and the yolks are covered with a thin translucent layer of white, the eggs are ready. Lift out of water onto a damp kitchen towel and trim ragged edges.
To Assemble: Place one heated, cooked, crab cake on plate. Place one poached egg on top. Spoon Hollandaise Sauce over top and sprinkle with fresh or dried tarragon. Serve immediately!
This recipe yields 4 servings.