Waffle. Crab Cake. Poached egg. Hollandaise sauce.
In. That. Order.
This is our go to on a Saturday or Sunday afternoon, and I figured I’d share.
Hope you enjoy.
Crab Cake + Eggs Benedict
2017-05-07 20:01:09
Serves 6
Ingredients
- CRAB CAKE
- 1 pound lump crab cake
- 1/4 cup cassava farina or bread crumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tsp old bay seasoning
- 1 Tbsp fresh Italian parsley
- fresh squeezed juice from one lemon
- WAFFLE
- 2 cups seasoned leftover mashed potatoes
- 3 eggs
- green onions chopped
- HOLLANDAISE SAUCE
- 4 egg yolks
- 1/2 cup butter
- 1 tsp old bay seasoning
- juice from 1 lemon
- POACHED EGGS
- fresh eggs
- sprinkle of salt
Instructions
- In a small bowl mix your crab cake ingredients together.
- With crab mix, form cakes about an inch thick.
- In a pan turn Canola Oil to medium high heat.
- When oil reaches the appropriate temperature place crab cakes into hot oil and cook for about 5 minutes on both sides.
- Adjust heat as necessary being careful not to scorch the crab cakes bottom.
- WAFFLES
- Mix together leftover and seasoned mashed potatoes with eggs.
- Pour mix into oiled and preheated waffle iron.
- HOLLANDAISE SAUCE
- In a blender add egg yolks, Old Bay, and lemon juice.
- Blend for about 10 seconds.
- Add melted butter that has been cooled and blend into the egg mixture until thicken. It will happen quick.
- POACHED EGG
- Bring salt water to a rolling boil.
- In a fine sieve crack a fresh egg.
- Allow the excess liquid to strain off the egg.
- Add egg to boiling water.
- Let the egg cook for 5 minutes without any interference. ( this is the hardest part for me)
- Remove from water and transfer into ice bath until you're ready to plate.
- PLATE
- stack waffle, crab cake, poached egg, and hollandaise sauce on plate, and sprinkle with fresh parsley and cracked black pepper.
A Soulful Twist http://asoulfultwist.com/
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