CRAB CAKES BENEDICT

CRAB CAKES BENEDICT

 

Crab Cakes:

1 egg

½ cup Hellmann’s Light Mayonnaise

1 Tbs. Dijon mustard

1 tsp. black pepper

2 Tbs. lemon juice

½ tsp. Worcestershire

28 saltine crackers, crumbled as fine as possible

1 lb. premium lump crabmeat

¼ cup fresh flat leaf parsley, chopped

 

Sautéed Spinach:

8 cups baby spinach leaves, packed

3 Tbs. butter

1 tsp. salt

1 tsp. black pepper

 

Hollandaise Sauce:

3 egg yolks

½ tsp. salt

1/8 tsp. cayenne

1 lemon, juiced (about 2 Tbs. juice)

2 sticks butter, melted

 

Poached Eggs:

1 Tbs. white vinegar

2 tsp. salt

8 large eggs

 

4 English muffins cut in half crosswise

2 Tbs. butter

 

Chopped parsley and cayenne for garnish

 

Make the crab cakes. In a medium size bowl, whisk together the egg, mayo, Dijon, black pepper, lemon juice, and Worcestershire.   GENTLY fold in crackers and crabmeat.  Refrigerate for 30 minutes or overnight. Note - You can make the ’batter’ mixture a day in advance and just form patties and cook the day of your brunch.  

 

Heat a skillet with 2 Tbs. butter.  Form the crab mixture into patties (this recipe makes 6-8 crab cakes) and place in the pan over medium high heat.  Brown for 3-5 minutes per side until browned. Place on a cookie sheet and keep warm in a 325-degree oven.

 

Sauté the spinach in the same pan with butter, until just wilted.  Season with salt and pepper.

 

To make the hollandaise, place the 3 egg yolks, salt, cayenne, and lemon juice in a blender.  Blend for about 30 seconds until the yolks lighten in color.  Reduce speed to lowest setting and VERY slowly drizzle the hot melted butter into the blender until thick and creamy.  You will hear the change in blender speed as the sauce is thickening.  Transfer to a sauce pan and cover to keep warm by the stove until ready to use.

 

Boil 2 inches of water (just enough to cover the eggs) in a large non-stick sauce pan with vinegar and salt.  Crack each egg into a separate ramekin.  When water is at a full rolling boil, turn off the heat, and gently pour each egg into the water.  Cover and let sit for exactly 5 1/2 minutes.  These are best done in batches of 4.

 

Toast the English muffins and lightly butter.

 

To assemble the bennies, place a small mound of wilted spinach on each English muffin, top with a crab cake, followed by a poached egg – You may want to use your thumb to create a ‘divot’ in the top of the crab cakes so the egg stays in place.  Drizzle with luscious hollandaise and garnish with chopped parsley and a pinch of cayenne pepper. 

 

Pour yourself a mimosa and DEVOUR!!

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