Spicy Crab Cake Benedict


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Spicy Crab Cake
Jumbo lump crab 3 lb
Club House Ancho Chili Pepper, Ground 1/2 tsp
Club House Cinnamon, Ground 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Panko bread crumbs 1/4 cup
Mayonnaise 1/4 cup
Egg 1
Parsley, minced 1 tbsp
French’s Dijon Mustard 1 tbsp
Scallion, minced 1 tbsp
Lemon juice 1 tsp
Club House Chipotle Chili Pepper, Ground 1 tsp
Poached Eggs
Kosher salt 1 tsp
White wine vinegar 1 tbsp
Eggs 4
Spicy Hollandale Sauce
Egg yolks 4
Lemon juice, freshly squeezed 1 tbsp
Unsalted butter, melted 1/2 cup
Club House Cayenne Pepper, Ground 1/2 tsp
Jalapeno, ground 1/2 tsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Assembly
Roma tomatoes, sliced 2 each
Spinach, sautéed 1 bunch
Capers 1 cup
Club House Pepper, Black Cracked 1 tbsp

chef's tip

 Chef’s Tip: Pair with an English muffin for a fast-service egg sandwich.

Instructions

This recipe was created for Club House for Chefs by: Lance McWhorter, Chef at FT33 in Dallas.

For the Spicy Crab Cake: Whisk egg and mayonnaise until smooth. Add all ingredients except for the crab and mix thoroughly. Gently fold in crab. Chill for at least 30 minutes. Pack mix into 2” ring mold and press out excess moisture. Bake 8 minutes at 500 degrees Fahrenheit.

For the Poached Eggs: Bring water seasoned with Kosher salt and white vinegar to a simmer in a saucepan. Gently crack egg and drop into water after stirring in a circular motion. Cook for 5 minutes or until whites have set and yolk is just cooked. Remove with slotted spoon, allow to drain into a towel under the spoon. Serve immediately.

For Spicy Hollandaise Sauce: Whisk egg yolks and lemon juice in bowl until doubled in volume then place bowl over a pot of simmering water and slowly add butter while whisking until fully incorporated. Remove from heat and whisk in seasonings. Adjust texture by whisking in water from the pot. Hold warm

For Serving: Serve on 3 grilled Roma tomato slices and sautéed baby spinach, top with a poached egg, and hollandaise seasoned with ground jalapeño seasoning, capers, and Club House Black Pepper, Cracked.

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