CRAB CAKES EGG BENEDICT

Crab Cakes Egg Benedict image

Number Of Ingredients 19

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4 pieces FOR CRAB CAKES
3 tablespoons Shallots minced
1/2 teaspoon Dried parsley
1/4 teaspoon Garlic Powder
1 teaspoon Dijon Mustard
1 piece Large Egg yolk
3 tablespoon Mayonaise
2 tablespoons Fresh Lemon Juice
1 teaspoon Lemon zest
1/2 teaspoon Kosher salt
1 pinch Black Pepper
1 pinch Cayene Pepper
2 cans Crab meat (cans)- drained and picked
3/4 cup Panko
1/2 cup Bread crumbs for dusting
1/4 cup Canola oil
4 pieces POACHED EGG
4 pieces Large Eggs
1 tablespoon White wine vinegar

Steps:

Whisk together the shallots, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice and lemon zest, salt, pepper and cayenne pepper.
Add the crabmeat and fold to combine. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
Shape the crab mixture into 4 equal patties. Dusk the cakes with bread crumbs and shake off any excess.
Heat a large skillet over medium heat. Add the canola oil and fry the crab cakes until golden and crisp. 3-4 minutes per side.
Poach egg
Make Hollandaize