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Mother's Day: Maryland Lump Crab Cake "Benedict"

Source of Recipe

Chef Robert Sulatycky


List of Ingredients

8 oz Jumbo lump crab meat
1 oz mayonnaise
2 oz diced red & yellow peppers
1 oz dried bread crumbs
1 tsp chopped chives
1 tsp chopped basil
1 tsp fine diced shallots
1/2 tsp Dijon mustard
1 tbsp vegetable oil
taste salt and pepper
4 farm fresh eggs
1 tbsp vinegar
4 sprigs chervil
Mornay cheese sauce


Recipe

1. In a large stainless steel bowl, combine the crab meat with the mayo, peppers, bread crumbs, herbs and mustard. This should be done gently so as not to break up the crab meat too much.

2. Taste and adjust seasoning with salt and pepper

3. Divide the crab mix into four equal parts and form into patties.

4. In a large pot bring two quarts of water to a simmer. Add the vinegar. 5. Place the Mornay sauce in a medium size sauce pan and bring to a simmer. Keep warm.

6. In a heavy bottom non-stick fry pan over medium high heat, add the vegetable oil and gently fry the crab cakes until golden brown on each side. About two-three minutes per side. remove from heat and keep warm.

7. Crack the eggs into the simmering water and poach until desired doneness. Remove from water and drain on paper towel.

8. On large dinner plates place on egg on each crab cake and top with the Mornay sauce.

9. Garnish with a sprig of chervil

SERVE 2