Crab Cakes Benedict With Lightened Lemon Basil Hollandaise Sauce Recipes

BENEDICT CRAB CAKES

Steps:

• Heat oven to 200°F. In medium bowl, combine all crab cake ingredients except margarine; mix well. Shape into 4 patties, about 1/2 inch thick. (Patties will be soft.)
• Melt 1 tablespoon margarine in large skillet over medium heat until it sizzles. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once. Place on serving plate; place in oven to keep warm.
• In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended. Heat over low heat until warm. Remove from heat. Slowly beat in hot melted butter until smooth. Cover; set aside.
• In medium skillet, bring vinegar and water to a simmer over medium heat. Add 4 eggs; reduce heat to a low simmer. Cook eggs 2 to 3 minutes or until whites are set.
• With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.

CRAB CAKES BENEDICT

Steps:

• Prepare Hollandaise Sauce:
• In the bottom of a double boiler, bring water to a boil and then reduce the heat to keep it just below the simmering point.
• In the top of the double boiler, add egg yolks and 1 tablespoon cold water.
• With a whisk, beat the egg yolks and combine them with water.
• Continue to whisk until they are creamy.
• Add a handful of chilled butter cubes to the pan and whisk until the butter is absorbed into the egg mixture.
• Add remaining cubes, a few at a time until all the butter is absorbed into the mixture.
• Continue whisking the sauce until the sauce is thick and creamy, about 10 minutes.
• Season to taste with white pepper, pinch of cayenne and salt.
• Finish off the sauce with a few drops of fresh lemon juice.
• Keep warm over double boiled until ready to use.
• Poach Eggs:
• In a shallow saute pan, bring 2 to 3 inches of lightly salted water to a boil.
• Turn off the heat and add the eggs at once (break the eggs directly into the water to minimize spreading.)
• Cover the pan with a tight-fitting lid in order to retain heat.
• Allow the eggs to cook undisturbed for about three minutes.
• Then lift off the lid.
• When the whites are opaque and the yolks are covered with a thin translucent layer of white, the eggs are ready.
• Lift out of water onto a damp kitchen towel and trim ragged edges.
• To Assemble:
• Place one heated, cooked, crab cake on plate.
• Place one poached egg on top.
• Spoon Hollandaise Sauce over top and sprinkle with fresh or dried tarragon.
• Serve immediately!