RECIPE: Crab Cakes Benedict from Amendment 21

By: Anne Cutler Email
By: Anne Cutler Email

Crab Cakes

1 lb lump crab meat
1/2 stick (1/4 cup) unsalted butter
1/2 small onion, chopped
1 teaspoon coarse kosher salt
2 large eggs
1 1/2 teaspoons Worcestershire sauce
1 teaspoon of paprika
1/2 teaspoon freshly ground black pepper
2 Tbsp prepared tartar sauce
2 slices firm white sandwich bread torn into small pieces
6 Tbsp fresh bread crumbs

1. Pick over the crab meat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab.

2. Cook the onion and 1/2 of the teaspoon of salt in 1 Tbsp of butter in a small skillet, over medium high heat, until the onion is softened. Let it cool.

3. Whisk together the eggs, Worcestershire sauce, remaining salt, paprika, pepper, tartar sauce, and onion mixture. Gently fold in the crab meat and torn bread. Note that the mixture will be very wet. Gently form the mixture into six cakes, each about 3 1/2 inches across and 3/4 inches thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the bread crumbs. Set the crab cakes in one layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for one hour.

4. Melt the remaining 3 Tbsp of butter in a large nonstick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3 minutes on each side.

Makes 6 crab cakes.

Spicy Holindaise Sauce

2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 teaspoon cayenne
Dash of Franks Red Hot Sauce
1/2 teaspoon salt

Melt the butter and keep it warm.

1. Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.

2. Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)

3. Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

4. Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the Franks Red Hot Sauce, salt, and cayenne and beat the sauce until it is thick.

Serve immediately.

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