0 Shares
CRAB CAKES EGGS BENEDICT – ON TOUTONS!
CRAB CAKES EGGS BENEDICT – ON TOUTONS!
Healthy recipes offer you Crab Cakes Eggs Benedict – on Toutons!, we hope you like it
No ratings yet
Course: Breakfast, BRUNCH
Cuisine: American
Keyword: Crab Cakes Eggs Benedict – on Toutons!
Prep Time: 15 minutes minutes
Cook Time: 6 minutes minutes
Total Time: 21 minutes minutes
Servings: 6
Ingredients
- FOR THE CRAB CAKES
- 1 POUND COARSELY CHOPPED, NOT MINCED FRESH OR FROZEN COOKED CRAB MEAT
- 3/4 CUP + 1 CUP CRACKER CRUMBS
- 4 TBSP MAYONNAISE
- 1 TSP LEMON ZEST, MINCED
- 2 TSP WORCESTERSHIRE SAUCE
- 1/2 TSP SALT
- 1/2 TSP PEPPER
- 2 TSP HOT SAUCE, OPTIONAL
- 2 EGGS, LIGHTLY BEATEN
- APROX 2/3 CUP CANOLA OIL FOR FRYING
- FOR THE HOLLANDAISE SAUCE
- 3 EGG YOLKS
- 1/2 TSP YELLOW MUSTARD, OR DIJON IF YOU PREFER
- 1-2 TBSP LEMON JUICE
- 1/2 TSP DRY SUMMER SAVOURY, OR DILL OR TARRAGON
- 1/2 CUP HOT MELTED BUTTER
Instructions
- TO MAKE THE CRAB CAKES
- TOSS TOGETHER THE CRAB MEAT WITH THE 3/4 CUP CRACKER CRUMBS AND ALL OTHER INGREDIENTS EXCEPT THE CANOLA OIL.
- FORM INTO CAKES BY HAND TO WHATEVER SIZE YOU PREFER. (SMALL CAKES MAKE GREAT HOR’S D’OUEVRES).
- ROLL IN ADDITIONAL CRACKER CRUMBS.
- HEAT ABOUT A HALF INCH OF CANOLA OIL IN A SKILLET OR SATE PAN OVER MEDIUM-LOW HEAT. YOU WANT THESE TO FRY GENTLY, THEY WILL BURN QUICKLY IF THE OIL IS TOO HOT.
- FRY UNTIL GOLDEN BROWN ON BOTH SIDES. DRAIN ON PAPER TOWELS.
- TO PREPARE THE HOLLANDAISE SAUCE
- IN A BLENDER COMBINE THE EGG YOLKS, MUSTARD AND LEMON JUICE FOR ONLY A FEW SECONDS.
- WITH THE BLENDER ON MEDIUM SPEED, SLOWLY POUR IN THE HOT BUTTER IN A THIN STREAM. THE SAUCE SHOULD THICKEN QUITE QUICKLY.
- STIR IN THE SAVOURY. POUR INTO A BOWL AND KEEP THE BOWL WARM IN A WARM WATER BATH WHILE PREPARING THE OTHER COMPONENTS OF THE EGGS BENEDICT.
- PLACE THE COOKED CRAB CAKES ON THE WARM TOUTONS, TOP WITH A POACHED EGG AND FINALLY THE HOLLANDAISE SAUCE.
0 Shares