Recipe: Clinton St Baking Co. Crab Cakes Benedict

A decadent breakfast or brunch dish
ByJasmine BandaliMonday , 03 November 2014
Recipe: Clinton St Baking Co. Crab Cakes Benedict
Crab Cakes Benedict

4 servings of Hollandaise sauce
5 large eggs
¾ cup fresh white breadcrumbs
¼ cup mayonnaise
1 tbsp freshly squeezed lemon juice
1 tbsp fresh parsley, chopped
1 tbsp chopped capers
1 tbsp white onion, minced
1 tsp Dijon mustard
1 tsp plus 2 tbsp salt
¼ tsp ground white pepper
A pinch of cayenne pepper
500g lump crabmeat
4 tsp canola oil
2 tbsp white distilled vinegar
12 spears of asparagus, steamed

1 Preheat the oven to 180C.
2 Make your Hollandaise sauce.
3 In a large bowl, mix together 1 beaten egg, ½ cup of breadcrumbs, the mayonnaise, lemon juice, parsley, capers, onion, mustard, 1 tsp salt and both peppers.
4 Fold in the crabmeat and shape eight 7 ½ cm x 2 ½ cm high cakes with your hands.
5 Dredge the cakes in the remaining ¼ cup of breadcrumbs.
6 In a sauté pan, heat 2 tsp of the canola oil until shimmering over a medium-high heat.
7 Sauté 4 crab cakes in the pan, flipping after 2 minutes. The crab cakes should be golden brown and crisp.
8 Cook for another 2 minutes on the other side and transfer to a baking sheet.
9 Repeat the process with the remaining crab cakes.
10 Place the baking sheet in the oven and cook the crab cakes for a further 3 to 4 minutes, until the crab cakes are cooked all the way into the centre.
11 While the crab cakes are baking, crack one egg at a time into a small bowl.
12 Fill a medium sized saucepan ¾ full
with water.
13 Add the remaining 2 tbsp salt and vinegar to the water and bring it to a lively simmer over a medium heat.
14 Imagine that the saucepan is a clock and ensure the handle is at 9.00.
15 Staring at 12.00 drop 1 egg into the simmering water.
16 Drop the next egg in at 1.00 and 2.00 and so on. This way you will know in which order to remove the eggs from the water.
17 Remove the eggs with a slotted spoon when they are slightly jiggly but the yolks are set, after about 1 ½ to 2 minutes.
18 To assemble, place 2 warm crab cakes on a plate and top each cake with a well-drained poached egg.
19 Top with the Hollandaise and serve with asparagus on the side.

Related Articles

Deliciously fresh French fare presented in a stylish interior by Philippe Starck
A yummy, messy affair oozing with deliciousness!
Gina Pitstone, founder of 'Whipped' desserts reveals her foolproof rec
Recreate this beautifully light and flavourful fish dish at home
A healthy starter that doesn't weigh you down