Crabcake Eggs Benedict

Living here in the Pacific Northwest, seafood is prevalent and highly accessible, and rich Dungeness crab is no exception! These outstanding Benedicts skip the customary Englisho muffin to showcase just crisp crabcake, egg, and luscious hollandaise.
(serves 6-8)

Crabcakes and Poached Eggs:
1 T. unsalted Kerrygold* butter
1/2 t. minced garlic
1/4 cup each finely chopped celery and sweet* onion
Pinch of red pepper flakes (optional)
1/2 t. flour
1/4 cup whipping cream
1 T. chopped flat-leaf parsley
1 lb. shelled cooked Dungeness crab
3 T. mayo.
1 large egg yolk
1 t. Dijon mustard
1/4 t. each kosher salt and freshly* ground pepper
1/3 cup Panko breadcrumbs, plus 1&1/2-2 cups for coating
6-8 large eggs (to match the number of crabcakes you are making)
3 T. veg. oil
Lemon wedges, for garnish

Hollandaise Sauce:
4 large egg yolks
1 T. freshly squeezed* lemon juice
1/2 t. Dijon mustard
1/4 t. Tabasco hot sauce
1/4 t. each kosher salt and white pepper
1/2 cup warm, melted unsalted Kerrygold* butter
2 T. chopped chives


To make the crabcakes: Melt butter in a large frying pan over low heat. Add garlic, celery, and onion, and cook, stirring often, until translucent but not browned, 8-10 mins. Add chile flakes and flour and cook, sitrring, until flour smells toasted, about 30 secs. Stir in cream and parsley. Remove from heat and let mixture cool. Meanwhile, gently squeeze water from crab over a colander. In a med. bowl, whisk together mayo., egg yolk, mustard, S&P.  Stir in 1/3 cup panko, the crab and cream mixture. Put about 2 cups panko on a large plate. Form crab mixture into scant 1/2 or 1/3 cup patties (for 6 or 8 crabcakes, respectively). One at a time, set patties in panko, press lightly to help bread crumbs adhere, and turn with a think metal spatula; press lightly on second side. Transfer to a large plate, cover and chill at least 1 hour and up to 1 day. Meanwhile, poach eggs: Bring a large, deep frying pan of lightly salted water to a boil. Reduce heat to maintain a low simmer. Crack 1 egg into a glass measuring cup, hold spout close to water's surface, and let egg slip gently into water. Repeat with the rest of the eggs. Cook until eggs are softly set, 2-3 mins. Using a slotted spoon, transfer as done to a large bowl of ice and cold water. Heat oil in a large frying pan over med. heat. Cook crabcakes, turning only once, until dark golden brown on both sides, 8-10 mins. total. If making 8 crabcakes, you may need to cook in batches; if so, wipe out pan and add a fresh 3 T. oil for second batch. Transfer to a plate and put in a 200 degree oven to keep warm.

Make the Hollandaise: Set a bowl of lukewarm water to the side of the stove. Add yolks to a slightly smaller bowl, then set bowl of yolks over (but not touching) a saucepan of barely simmering water (lift bowl periodically to check that the water is not boiling). Whisk in lemon juice, mustard, hot sauce, salt and white pepper. Whisking constantly, drizzle in melted butter - a few drops at first, then in a thin, slow stream, until incorporated. keep whisking until thick enough for the whisk to leave faint trails. Set bowl in bowl of lukewarm water and cover; whisk occasionally until ready to serve. If sauce beaks (you'll see oily butter separating out), slowly whisk in 1 T. cold water or cold whipping cream.

Reheat the poached eggs: Immerse eggs in water that's just hot to touch (but hot enough to cook them further) until they feel warm, about 5 mins. Lift each out with a slotted spoon and rest, still in spoon, on paper towels for a moment to drain briefly. Put crabcakes on plates and slip a poached egg on each. Spoon about 1&1/2 T. Hollandaise sauce on top of each, and sprinkle with chives. Garnish with lemon wedges.

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Have FUN today!!

Love,

MM