Fresh Alaskan King Crab Cake Eggs Benedict

Using the freshest ingredients here transcends this dish to unbelievable heights!

 

 

 

Fresh Alaskan King Crab Cake Eggs Benedict
 
Ingredients
  • 1 lb of fresh cooked Alaskan King crab leg meat (buy from the fish market, steam or cook it, pull the meat out...this is amazing
  • 1 egg, lightly beaten
  • 2 tablespoons of good quality mayonnaise
  • 2 teaspoons of Old Bay seasoning
  • 1 cup of fresh ground bread crumbs, or Panko
  • 1 tablespoon of finely diced shallot
  • ½ teaspoon of salt
  • Several good dashes of Louisiana hot sauce (eg, Crystals)
  • ¼ teaspoon fresh ground pepper
  • 3 tablespoons of unsalted butter
  • Hollandaise Sauce:
  • 4 egg yolks
  • 2 Tablespoons of fresh lemon juice
  • 1 Tablespoon of water
  • Salt to taste (about ⅛ teaspoon)
  • Pinch of cayenne pepper
  • 1 teaspoon of white pepper
  • 16 oz (2 sticks) of unsalted butter, melted
  • For the Benedict Dish:
  • 6 poached eggs
  • 2 tablespoons of white vinegar
  • 3 English muffins, toasted (make these yourself, if you're up to it)
  • Dash of cayenne pepper
  • Chives, finely chopped
Instructions
  1. To make the crab cakes, using a fork, stir together the fresh crabmeat, egg, mayonnaise, bread crumbs, shallots, S&P, and hot sauce.  Form into 6 patties and put on a baking sheet. Cover with plastic wrap and put in the fridge for at least an hour.
  2. Melt butter in a large fying pan.   Fry crab cakes, turning once, for about 7 minutes, until golden brown. Transfer to plate with paper towel.  Then, keep warm in a 200 F oven.
  3. To make the hollandaise sauce, in a large pot, heat water until just simmering.  In another bowl (preferably metal), combine egg yolks, lemon juice, and water.  Hold just over the simmering water and whisk vigerously until mixture begins to thicken, about 2 minutes.   Slowy incorporate the melted butter, continue whisking until the right consistancy, about 2 minute more.  Remove from heat.  Taste, and adjust seasonings   Turn off heat from the simmering water.  Cover the sauce and place the bowl in the warm water to keep the sauce warm until serving.
  4. Poaching the eggs:
  5. Fill a large pot about half full of water.  Put over medium high heat.  Bring to simmer, but not a boil.   Add 2 tablespoons of white vinegar.  Break one egg at a time into a small bowl, or better yet, a ramekin.  Swirl the simmering water with a wooden spoon.  Gently drop the egg into the swirling hot water.  Cook for about 4 minutes, until the eggs has set, but not overcooked.  Remove with a slotted spoon.
  6. Toast the English muffins.
  7. Assembly:  Split the toasted muffins.  Place the warm crab cake on the muffin.  Place the poached egg on the crab cake.  Drizzle warm hollandaise sauce on top.  Sprinkle with cayenne and then diced chives.
  8. Experience Heaven on Earth.

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