Crab Cake Benedict with Old Bay Hollandaise

Name: Crab Cake Benedict with Old Bay Hollandaise
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 8 servings
Ingredients: 1/2 cup mayonnaise; 2 heaping tablespoons prepared horseradish, drained; 2 tablespoons Dijon mustard; 1 tablespoon freshly squeezed lemon juice; 1/4 teaspoon chile de arbol or cayenne powder; Salt and freshly ground black pepper; 1 1/2 pounds jumbo lump crab meat, picked over; 2 to 3 tablespoons plus 2 cups quick-mixing flour, such as Wondra flour; 2 green onions, green and pale green parts thinly sliced; 1 tablespoon ground bay leaves; 2 1/2 teaspoons celery salt; 1 1/2 teaspoons dry mustard; 1 1/4 teaspoons freshly ground black pepper; 1 teaspoon paprika; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground white pepper; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground ginger; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon fresh lemon juice; 3 large egg yolks, lightly beaten; 1 1/2 sticks unsalted butter, melted until foamy; 1 teaspoon kosher salt; Canola oil, for frying crab cakes; Fresh parsley leaves, for garnish; 1 tablespoon white wine vinegar; 8 eggs; Kosher salt and freshly ground black pepper

Recipe courtesy of Bobby Flay

Show: Brunch at Bobby's

Episode: Flavors of New England

Crab Cake Benedict with Old Bay Hollandaise

0 Reviews

Level: Intermediate
Yield: 8 servings

Total: 2 hr 45 min (includes chilling time)
Active: 1 hr 15 min

Level: Intermediate
Yield: 8 servings

Total: 2 hr 45 min (includes chilling time)
Active: 1 hr 15 min

Ingredients

Crab Cakes:

1/2 cup mayonnaise

2 heaping tablespoons prepared horseradish, drained

2 tablespoons Dijon mustard

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon chile de arbol or cayenne powder

Salt and freshly ground black pepper

1 1/2 pounds jumbo lump crab meat, picked over

2 to 3 tablespoons plus 2 cups quick-mixing flour, such as Wondra flour

2 green onions, green and pale green parts thinly sliced

"Old Bay" Hollandaise:

1 tablespoon ground bay leaves

2 1/2 teaspoons celery salt

1 1/2 teaspoons dry mustard

1 1/4 teaspoons freshly ground black pepper

1 teaspoon paprika

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground white pepper

1/4 teaspoon ground allspice

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lemon juice

3 large egg yolks, lightly beaten

1 1/2 sticks unsalted butter, melted until foamy

1 teaspoon kosher salt

Canola oil, for frying crab cakes

Fresh parsley leaves, for garnish

Poached Eggs:

1 tablespoon white wine vinegar

8 eggs

Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

For the crab cakes: Whisk together the mayonnaise, horseradish, mustard, lemon juice and chile de arbol in a bowl and season with salt and black pepper. Add the crab and green onions and gently fold to combine with a spatula. Add enough of the quick-mixing flour to just bind the mixture together. Cover and refrigerate for at least 1 hour and up to 8 hours.
For the hollandaise: Meanwhile, stir together the bay leaves, celery salt, mustard, 1 teaspoon black pepper, paprika, cloves, nutmeg, white pepper, allspice, cardamom, ginger and red pepper flakes in a bowl. Combine the lemon juice and egg yolks in a medium stainless-steel bowl and set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and 1/4 teaspoon black pepper. Keep warm in the oven until ready to use. Keep the remaining spice mixture in an airtight container and keep in a cool, dark place.
For frying the crab cakes: Put 2 cups quick-mixing flour in a shallow dish and season with salt and black pepper. Remove the crab mixture from the refrigerator and divide into 8 equal patties, each about 1/2-inch thick. Dredge the patties on both sides in the flour and place on a platter.
Heat 1/4 cup canola oil in a large nonstick saute pan over high heat until the oil begins to ripple. Saute the cakes until golden brown on both sides and just cooked through, about 3 minutes per side.
For the poached eggs: Heat 3 cups of water and the vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolks are nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.
To serve, top the crab cakes with the poached eggs and "Old Bay" hollandaise. Garnish with parsley.

Crab Cake Benedict with Old Bay Hollandaise

Crab Cake Benedict with Old Bay Hollandaise

Crab Cakes:

"Old Bay" Hollandaise:

Poached Eggs:

Categories:

More from: