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MARIO BATALI Crab Cake Eggs Benedict with Chipotle Hollandaise

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A spicy twist on a breakfast classic.

ingredients
CRAB CAKES :
2 pounds lump crabmeat (picked over for cartilage or shells)
6 scallions (root end removed, finely chopped)
1/2 cup parsley (leaves, finely chopped)
1/2 cup mayonnaise
1 large egg
1/2 cup panko bread crumbs
3 teaspoons Creole seasoning
2 teaspoon salt
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
CHIPOTLE HOLLANDAISE :
>
4 EGG YOLKS
1 TABLESPOON LIME JUICE
1 CUP BUTTER (MELTED)
1 TABLESPOON CHIPOTLE IN ADOBO SAUCE
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER (TO TASTE)
SUN GOLD PICO DE GALLO :
2 CUPS SUN GOLD TOMATOES (HALVED)
1/2 RED ONION (PEELED, MINCED)
1/4 CUP CILANTRO (CHOPPED)
2 LIMES (JUICED)
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER (TO TASTE)
TO ASSEMBLE:
2 TABLESPOONS OLIVE OIL
4 PIECES CANADIAN BACON (COOKED AND FINELY CHOPPED)
8 LARGE EGGS
1 TABLESPOON WHITE VINEGAR
1/4 CUP PICKLED JALAPENOS (TO SERVE)

directions
For the Crab Cakes: In a large bowl add the crabmeat, scallions, parsley, Canadian bacon, mayonnaise, egg, bread crumbs, Creole seasoning, salt and pepper and gently mix to combine, without breaking up any large lumps.
Shape the crabmeat into ten patties, using a 3-inch ring mold, that are 1-inch thick. Place crab cakes on a plate, cover with plastic wrap and refrigerate for at least 1 hour and up to 4 hours.
When ready to cook, in a large saute pan add 2 tablespoons olive oil and heat over medium-high heat. Add crab cakes, in batches, and cook until golden brown, about 3 minutes. Flip and cook an additional 3 minutes, or until golden and cooked through. Remove and keep warm.
For the Chipotle Hollandaise: In a small saucepan keep the butter warm.
In the carafe of a blender add the egg yolks, lime juice and chipotle in adobo sauce and blend for 20 seconds on the lowest setting. Remove the inner plastic piece of the lid. Keep the blender running on low and drizzle in the melted butter in a very thin stream. Once emulsified and combined, season with salt.
For the Sun Gold Pico de Gallo: In a medium bowl add the tomatoes, red onion, cilantro and lime juice and mix to combine. Season with salt and pepper.
To Assemble: In a small non-stick saute pan add olive oil and heat over medium heat. Add bacon and allow to cook until warmed through and slightly crispy.
Fill a medium-sized saucepan halfway with water. Place over medium-high heat and bring to a boil. Reduce heat to just under a simmer. Add the vinegar and whisk to combine. Using a spoon, create a whirlpool motion in the pot of hot water. Carefully and gently crack the eggs into the hot water. Cook until the whites are set and the yolks are runny, about 2-3 minutes. Remove poached eggs with a slotted spoon. Let excess water drain on dish towel.
Place crab cake on plate and top with piece of ham, a poached egg, hollandaise and pico de gallo. Serve with pickled jalapenos.
Tip: Use silicone poaching cup to poach eggs or crack eggs into plastic wrap, seal and drop in warm water for easy poaching.

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