Monday, January 8, 2018

Crab Cakes Benedict with Avocado

Crab Cakes Benedict with Avocado
Inspired by Cravings by Chrissy Teigen
Servings: 2 to 4

For the fake hollandaise:
1/2 c. mayonnaise
1/4 c. sriracha
1 tsp. minced garlic
1/4 tsp. salt

For the crab cakes:
1 egg
2 Tbsp. mayonnaise
1 1/2 tsp. Dijon mustard
1 tsp. sriracha
1 tsp. Worchestershire sauce
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. minced chives
3/4 lb. lump crabmeat, picked over to remove shells
1/3 c. fine bread crumbs
1/4 c. olive oil

To serve:
2 c. baby arugula
1 small avocado, sliced
4 poached eggs

For the fake hollandaise:
Stir all ingredients in a bowl, and refrigerate until ready to use.

For the crab cakes:
In a bowl, whisk together the mayo, mustard, sriracha, Worchestershire, salt, pepper, and chives. Fold in the crab meat and bread crumbs. Form into four crab cakes, arrange on a plate, cover, and refrigerate for 1 hour.

In a large skillet, heat oil over medium-high heat. Lay the cakes in the oil and fry until golden on the underside, about 4 minutes. Gently flip and fry for 4 minutes on the other side. Remove to paper towels to drain away excess oil.

To serve:
Divide the arugula and avocado between plates. Top each with a crab cake, and a poached egg. Spoon some fake hollandaise over the eggs and serve.

Notes: We haven't tried this yet.

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