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.
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.
| Servings | Prep Time |
| 6 people | 8 hours |
|
| 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.
|
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
- Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.
- Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
- 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.
- Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.
Hollandaise Sauce
- Whisk yolks in top of a double boiler; gradually whisk in juice
- Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth. Whisk in remaining ingredients.
- Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°.
- Serve immediately.
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