Crab Cakes Eggs Benedict

Method9 steps

1. 1

   Step 1: Gently combine the cooked coarsely chopped crab with the 3/4 cup mixing crumbs, mayonnaise (4 tablespoon), minced lemon zest (1 teaspoon), Worcestershire sauce (2 teaspoon), salt (1/2 teaspoon), pepper (1/2 teaspoon), optional hot sauce (2 teaspoon) and two lightly beaten eggs. Keep the coating crumbs, frying oil and hollandaise ingredients separate.

   Uses 1 lb cooked crab meat, coarsely chopped (not minced) · 3/4 cup cracker crumbs for the crab-cake mixture · 4 tablespoon mayonnaise · 1 teaspoon lemon zest, minced · 2 teaspoon Worcestershire Sauce · 1/2 teaspoon salt · 1/2 teaspoon pepper · 2 teaspoon hot sauce, optional

2. 2

   Step 2: Form four main-course crab cakes for this four-serving version, handling the soft mixture gently. The source also allows smaller cakes for more portions.

   Uses Complete soft crab-cake mixture

3. 3

   Step 3: Roll in additional cracker crumbs (1 cup).

   Uses Shaped soft crab cakes · 1 cup cracker crumbs for coating

4. 4

   Step 4: Heat about a half inch of canola oil (About 2/3 cup) 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.

   Uses About 2/3 cup canola oil for shallow frying

5. 5

   Step 5: Gently fry the coated cakes until golden brown on both sides and cooked through; the egg-containing centres should reach 160°F (71°C). Drain on paper towels. Timing depends on the cakes’ size.

   Uses Crumb-coated crab cakes · Gently heated shallow-frying oil

6. 6

   Step 6: In a blender combine the egg yolks, mustard and lemon juice for only a few seconds.

   Uses 3 commercially pasteurized egg yolks for blender hollandaise · 1/2 teaspoon yellow mustard, or Dijon if you prefer · 1-2 tablespoon lemon juice

7. 7

   Step 7: With the blender on medium speed, slowly pour in the hot butter (1/2 cup) in a thin stream. The sauce should thicken quite quickly.

   Uses Pasteurized-yolk mustard and lemon base · 1/2 cup butter, melted and hot, for hollandaise

8. 8

   Step 8: 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.

   Uses Thick blender hollandaise · 1/2 tsp dried summer savory, dill or tarragon

9. 9

   Step 9: Place one cooked crab cake on each ready warm touton (4) or toasted English-muffin half. Top each with a ready poached egg (4) and spoon over the warm herb hollandaise. Serve immediately.

   Uses Cooked drained crab cakes · Complete warm herb hollandaise · 4 cooked toutons, or 4 toasted English-muffin halves · 4 poached eggs for topping, ready to serve