Follow Cookwork on Twitter
Follow Cookwork on Facebook

Crab Cakes Benedict with Tomato Salsa

Egg33

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
12
serves

INGREDIENTS

1/4 cup butter
1 cup minced onion (about 4 oz.)
3 large jalapeño peppers, seeded and minced, divided
5 cups yellow or red tomatoes, diced (about 5 lb.)
1 cup sweet onion, finely diced
1/4 cup cilantro, chopped (about 1/2 oz.)
1 tbsp. sugar
1 tsp. salt
3 large eggs (about 5 oz. liquid whole egg product), lightly beaten
2 lb. cooked lump crab meat
3/4 cup mayonnaise
4 tbsp. coarse grain mustard
3 tbsp. cilantro, chopped
1 tsp. salt
3 cups bread crumbs (about 12 oz.)
2 tbsp. parsley, minced
12 large eggs
Peanut oil, as needed

INSTRUCTIONS

  1. 1
    Melt butter in pan over medium heat. Add onion and jalapeño; cool 3 to 5 minutes until onion is translucent. Cool slightly.
  2. 2
    Prepare salsa: Mix together tomatoes, onions, jalapeños, cilantro, sugar, and 1 tsp. salt. Cover and refrigerate until use.
  3. 3
    Combine lightly beaten eggs, crab, mayonnaise, mustard, cilantro, and 1 tsp. salt. Add onion/butter mixture and mix gently to blend. Divide and form mixture into 12 crab cakes.
  4. 4
    Combine bread crumbs and parsley. Coat the crab cakes with bread crumbs; refrigerate if not cooked immediately.
  5. 5
    Poach eggs in simmering acidified water (1 oz. vinegar per quart of water). (See note). Keep warm.
  6. 6
    Cook crab cakes in lightly oiled nonstick skillet over medium heat until deep golden brown on both sides and thoroughly cooked. Keep warm.
  7. 7
    To serve, top each crab cake with a poached egg and 1/2 cup salsa. Serve immediately.

notes

Poached eggs should be cooked until whites are set (completely coagulated and firm) and the yolks begin to thicken, no longer runny, but not hard).

recipe search tags

preparation methods
Meals/Courses
cuisines North & South American, Other North American
Spinner Loading