Crab Cakes Benedict

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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 three 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!
Advertisement