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Crab cake, poached egg, topped with hollandaise sauce

Best Louisiana Crab Cakes Benedict

Best Louisiana Crab Cakes Benedict
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Ingredients
  • 1 T. unsalted butter
  • ⅓ c. diced red pepper
  • ⅓ c. diced red onion
  • ⅓ c. diced celery
  • ½ lb. fresh Louisiana Jumbo Lump Crabmeat, picked over and shredded
  • ¼ c. mayo
  • 2 egg yolks
  • ¼ t. each of garlic powder and onion powder
  • 1 t. minced garlic
  • ½ T. Dijon mustard
  • ½ c. plain breadcrumbs
  • 1 t. minced parsley
  • 1 t. salt
  • ½ t. black pepper
  • ½ lb. fresh Louisiana Jumbo Lump crabmeat, picked over
  • Oil for frying
  • 6 (4” disks) Tasso ham
  • 6 poached eggs
  • Chopped fresh chives
Instructions
  1. Melt butter in large sauté pan. Add the next 3 ingredients and cook until veggies are browned. Cool and squeeze out the liquid from veggies.
  2. Combine shredded crab, mayo, yolks, spices, mustard, breadcrumbs, parsley, salt and pepper. Mix well.
  3. Fold in the other ½ lb. crabmeat and make 6 cakes.
  4. Heat oil in skillet to 350. Add cakes to pan and sear. Once first sides are browned, turn cakes and place in oven for 10 minutes.
  5. While cakes are baking, add Tasso to pan and cook until heated through, turning once, about 3 minutes.
  6. To serve, place 1 piece of warm tasso on bottom of each plate. Top with cake, a poached egg and serve with Hollandaise.
Notes
****To be honest with you, the Knorr’s packaged Hollandaise Sauce is fabulous and way easier. I believe in easy!
Best Louisiana Crab Cakes Benedict
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Recipe type: Poached Eggs
Recipe By:
Ingredients
  • c. boiling water
  • T. vinegar
  • -8 eggs
Instructions
  1. Bring water to boil and then reduce to simmer. Add vinegar. Gently crack eggs into water. Simmer for about 2 minutes for soft-set yolk. Remove eggs from water with perforated spoon.
Best Louisiana Crab Cakes Benedict
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Recipe type: Hollandaise Sauce
Recipe By:
Ingredients
  • egg yolks
  • ½ T. hot water
  • oz. clarified butter
  • t. lemon juice
  • Pinch of Creole seasoning
  • Salt and pepper to taste
Instructions
  1. In stainless steel bowl, set over hot double boiler, whip egg yolks with hot water until ribbon stage is achieved.
  2. Add spoonful of clarified butter and whip into yolks till full absorbed and airy in bowl.
  3. Slowly continue adding butter until it is completely absorbed. If mixture is thickening to quickly remove from boiler and continue until the process on a cooler surface.
  4. Always return to heat so as not to cool down too far because butter will separate. Keep mixture between 140-150.
  5. Add lemon juice with rapid beating to the egg yolk/butter emulsion, which will thicken further. Remove bowl from heat and continue beating for 1-2 minutes. Serve.
 

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