Best Louisiana Crab Cakes Benedict
 
 
Recipe By:
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!
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/best-louisiana-crab-cakes-benedict/