Ingredient: ground ginger

This Caribbean Crab Cakes Benedict was originally posted: April 2017

Ok. So this is a little more tie consuming than our usual recipe shares. But it’s a holiday weekend and the perfect time to stretch your culinary muscles. This decadent recipe offers an exotic twist on a brunch staple.

Serves six.

Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett.

For more great recipes visit Alison’s recipe box by clicking here. Send us your recipes by emailing mottschannel@gmail.com.

Caribbean Crab Cakes Benedict

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This decadent recipe offers an exotic twist on a brunch staple. Serves six. Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett. For more great recipes visit Alison's recipe box.

• CourseMain Dish
• CuisineCaribbean

Servings	Prep Time
6 people	8 hours

Servings Prep Time 6 people 8 hours

Caribbean Crab Cakes Benedict Print Recipe This decadent recipe offers an exotic twist on a brunch staple. Serves six. Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett. For more great recipes visit Alison's recipe box. CourseMain Dish CuisineCaribbean Servings Prep Time 6 people 8 hours Servings Prep Time 6 people 8 hours

Ingredients

Main Dish

• 1 pound Motts Channel Seafood lump crabmeat, drained
• 3 saltine crackers
• 3 one ounce slices of French bread, torn
• 1 cup mayonnaise
• 1 eggs
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon seafood seasoning
• 1/4 cup peanut oil
• 2 tablespoons Unsalted Butter
• 2 avocados peeled and sliced
• 6 arge eggs poached

Hollandaise Sauce

• 4 egg yolks
• 1/4 cup Key lime juice
• 1 cup Butter cut into pieces
• 1/4 teaspoon Salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground ginger

Servings: people

Instructions

Main Instructions

1. Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.
2. Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
3. Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.
4. Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.

Hollandaise Sauce

1. Whisk yolks in top of a double boiler; gradually whisk in juice
2. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth. Whisk in remaining ingredients.
3. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°.
4. Serve immediately.

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