Thursday, February 23, 2017

Crab Cake Benedict with Avocado {Cravings}

I own quite a few cookbooks, but there are few that I actually reach for time and time again. The Pioneer Woman and Ina Garten cookbooks are my absolute favorites. Those ladies can do no wrong in the kitchen. Lately I'm finding myself reaching for Chrissy Teigens book, Cravings, as my new favorite cookbook as I have been using it non-stop for the past couple of months.

Thai Basil it!

Secretly Spicy Deviled Eggs....I can't shovel those in my mouth fast enough.

Dutch Baby....holy yum!

Cheesy have I not been eating cheese in my guacamole all this time?

John's damn chili recipe I have ever eaten, hands down!

And the list goes on, and on, and on, and on......
My absolute favorite breakfast/lunch/brunch recipe from the book has to be, hands down, Crab Cake Eggs Benedict. Fresh peppery arugula, creamy avocado, a lusciously delicious crab cake topped with a perfectly pouched egg that is slathered with a "fake" sriracha hollandaise sauce. Sounds terrible right?!?!? Lord, it is so dang good, that I make slightly inappropriate sounds while eating each and every bite. What's great about this is that it also takes no time to whip up. 5 stars and 2 thumbs way up! I can't wait for her next cookbook to come out in the near future!

Crab Cakes Benedict with Avocado
Servings: 4

For the Fake Hollandaise
  • 1/2 cup Mayonnaise
  • 1/4 cup Sriracha
  • 1 teaspoon minced Garlic
  • 1/4 teaspoon Kosher Salt
For the Crab Cakes
  • 1 large Egg
  • 2 tablespoons Mayonnaise
  • 1-1/2 teaspoons Dijon Mustard
  • 1 teaspoon Sriracha
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons minced Chives
  • 3/4 pound Lump Crabmeat, picked over
  • 1/3 cup fine fresh Bread Crumbs
  • 1/2 cup Canola Oil
For the Eggs
  • 2 cups Baby Arugula
  • 1 small Avocado, sliced
  • 1/2 teaspoon Distilled White Vinegar or Lemon Juice
  • 4 fresh Eggs
  • Black Pepper
Make the Fake Hollandaise: In a bowl, stir together the mayonnaise, sriracha, garlic, and salt until combined. Refrigerate until ready to use.

Make the Crab Cake: In a bowl, whisk together the egg, mayo, mustard, Sriracha, Worcestershire, salt, pepper and chives. Add the crabmeat and bread crumbs and gently fold, trying not to break up the crab. Form into 4 crab cakes, arrange them on a plate, cover, and refrigerate for 1 hour. In a large skillet, heat the oil over medium-high heat. When the oil is shimmering-hot, gently lay the crab cakes in the oil and fry until golden, 4 minutes. Gently flip and fry an additional 4 minutes. Drain on paper towels and cover with foil to keep warm.

Poach the Eggs: Bring a large skillet of water to a simmer over high heat. Divide the arugula and avocado among 4 plates and top each plate with a crab cake. Cover with foil to keep warm. Add the vinegar to the simmering water. Crack the egg into individual small bowls and slip the eggs into the simmering water, remove the pan from the heat, cover, and let cook until the whites are solids, 3-4 minutes. Using a slotted spoon, drain the eggs from the water and top each crab cake with an egg. Spoon the fake hollandaise sauce over each egg, season with pepper, and serve right away.

Recipe from Cravings, by Chrissy Teigen

1 comment:

  1. Great post on "Crab Cake Benedict with Avocado {Cravings}". As a professional chef i have to appreciate your work. Keep Posting useful posts like this. Keep in touch with my websites- Culinary Institute | Chef Training Institute


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