Saturday, August 23, 2014

Crab Cake Eggs Benedict

Life is really simple, but we insist on making it complicated.

I have never understood why people insist on making things so much more difficult on themselves. This is especially true when it comes to my coworkers. Nothing can just be. Everything has to be twisted, overdone, or a dozen steps have to be added to a simple task. What a week it has been!

What better way to welcome the weekend than to create an elegant brunch?

Crab Cake Eggs Benedict with Hollandaise Sauce on an Asiago Cheese Biscuit

Crab Cakes
1 lb crabmeat, picked free of shells
1/3 cup crushed ritz crackers
1-2 green onions (green and white parts), finely chopped
1/3 cup bell pepper, finely chopped
1/4 cup mayonnaise
1 egg, beaten
1 tsp. Worcestershire sauce
1 tsp. Old Bay Seasoning
1/2 lemon, juiced
Dash cayenne pepper

In a large bowl, mix together all ingredients. (I only use 1 green onion because I do not like a strong onion taste, feel free to use 2 or 3 if you prefer). Shape into patties.

Heat 2-3 tbsp. oil in a large skillet over medium heat. Fry crab cakes in hot oil for 4-5 minutes per side, until golden brown.

Poached Egg
4 eggs
4 cups water
1 tbsp. white vinegar

Bring water and vinegar to a simmer. Crack 1 egg into a bowl, gently slide egg from bowl into simmering water. Simmer for 2-3 minutes. Remove with slotted spoon and let drain on paper towel lined plate.

Return water to a simmer and repeat with other eggs. You can do multiple eggs in a pot at a time, if you wait for the water to return to a simmer between adding each egg. I however had issues with this and opted just to cook each one separately.

Hollandaise Sauce
2 egg yolks
1/4 cup cream
4 tbsp. unsalted butter, room temperature
1/2 lemon, juiced
1/4 tsp. cayenne pepper (less if you don't want it a bit spicy)
dash salt
pinch of sugar
1 tbsp. white vinegar

In the top of a double boiler, over boiling water, combine all ingredients except vinegar. Whisk until thick, approximately 3-5 minutes. Set aside until ready to use. Stir in vinegar. Hollandaise sauce does not reheat well so plan accordingly.

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