Crab Cakes Benedict (CS)

By hmp13

Ingredients

• Hollandaise sauce
• 5 large eggs
• 3/4 cup fresh white breadcrumbs
• 1/4 cup mayonnaise
• 2 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped capers
• 1 tablespoon minced white onion
• 1 teaspoon Dijon
• 1 teaspoon plus 2 tablespoons salt
• 1/4 teaspoon white pepper
• Pinch of cayenne
• 1 pound lump crabmeat
• 4 teaspoons canola oil
• 2 tablespoons white vinegar
• 12 spears asparagus, steamed

Preparation

Step 1

Preheat the oven to 350. Make the hollandaise sauce.

In a large bowl, mix together 1 beaten egg, ½ cup breadcrumbs, the mayonnaise, lemon juice, parsley, capers, onion, mustard, 1 teaspoon salt, and both peppers. Fold in the crabmeat and shape eight 3-by1-inch high cakes with your hands. Dredge the cakes in the remaining ¼ cup hollandaise.

In a sauté pan, heat 2 teaspoons of the canola oil until shimmering over medium high heat. Saute 4 crab cakes in the pan, flipping after 2 minutes. The crab cakes will be golden brown and crisp. Allow them to cook 2 more minutes and place on a sheet pan. Repeat the process with the remaining crab cakes. Place the pan in the oven and bake for 3 to 4 minutes, until the crab cakes are cooked all the way through the center.

While the crab cakes are baking, crack one egg at a time into a small bowl.

Crack 1 egg into a small bowl. Imagine that the pot is a clock and make sure the handle is 9:00. Starting at 12:00, drop the egg carefully into the simmering water. Drop the next egg in at 1:00, then 2:00, and so on. This way you will know in which order to remove the eggs from the water. The eggs should be removed with a slotted spoon when they are still jiggly but the yolks are set, after about 1 ½ to 2 minutes.

To assemble, place 2 warm crab cakes on a plate and top each cake with a well-drained poached egg and top with hollandaise. Serve with asparagus on the side.