Caribbean Crab Cakes Benedict
Makes 6 servings
This is a great brunch dish and can be enjoyed on any occasion, try it with a nice bottle of crisp white wine or Champagne.
Ingredients
3 saltine crackers
3 (1-ounce) slices French bread, torn
1 pound fresh lump crabmeat, drained
1 cup mayonnaise
1 egg white
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 large eggs, poached
Caribbean Hollandaise Sauce
Cracked black pepper
Garnish: diced red bell pepper
Preparation
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.
Source: Coastal Living
