Recipes

CRABCAKE BENEDICT

1 EA                       CRABCAKE, FRIED GOLDEN BROWN

2 EA                       POACHED EGGS

1 OZ                       HOLLANDAISE SAUCE

PINCH                   CAYENNE PEPPER

PINCH                   GREEN ONIONS, THIN SLICED

SERVE WITH FRESH FRUIT OR CHOICE OF BREAKFAST SIDE ITEM.

 

 

 

BAYOU CRAB CAKES

MAYO	1 CUP
LEMON JUICE	1 TBSP
KOSHER SALT	½ TSP
WHITE PEPPER - GROUND	1 DASH
CAJUN SEASONING	½ TSP
PARSLEY - MINCED	1  TSP
RED BELL PEPPERS - MINCED	1 CUP
CAPERS - DRAINED	2 TBSP
CRAB MEAT - BACK FIN	½ LB
CRAWFISH - TAIL MEAT, DICED	½ LB
PANKO BREAD CRUMBS	½ CUP
1. COMBINE FIRST 8 INGREDIENTS IN A MIXING BOWL
2. GENLTY FOLD IN CRAB AND CRAWFISH MEAT, SO AS NOT TO BREAK IT UP.
3. GENTLY FOLD IN BREAD CRUMBS. LET REST FOR 20 MINUTES.
4. PORTION AND FORM INTO 1/3 CUP PATTIES ON PARCHMENT PAPER.
5. DREDGE THE CRABCAKES IN BUTTERMILK AND THEN PANKO BREADCRUMBS.
6. DEEP FRY IN 350 F FRY OIL UNTIL GOLDEN BROWN.

 

 

HOLLANDAISE SAUCE

1/2 cup butter

3 large egg yolks

1 tablespoon plus 1 teaspoon of lemon juice

1/8 teaspoon salt

dash cayenne pepper or hot pepper sauce

2 tablespoons hot water

finely chopped fresh parsley, if desired

 

Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley before serving.
Makes about 2/3 cup of hollandaise sauce.