Crab Cake Cavallo Benedict
Makes 3 cups
• 3 egg yolks
• 1 tablespoon white wine
• 1 tablespoon fresh lemon juice, if needed (or more)
• 8 ounces very soft unsalted butter
• 1 dash tobacco sauce
• salt, to taste
• fresh ground white pepper, to taste
1. Whisk the yolks, white wine, and lemon juice in the saucepan for a few moments, until thick.
2. Set the pan over moderately low heat and continue to whisk at a reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
3. Moderate the heat, frequently moving the pan off the burner for a few seconds, and then back on.
4. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
5. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
6. Whisk in salt, pepper, and a dash of tobacco to your liking. Reserve in a warm location.
Makes 12 cakes
• ¼ cup fresh bread crumbs
• 1 teaspoon baking soda
• 1 teaspoon dried parsley
• 1 teaspoon mustard powder
• 10 turns fresh cracked pepper
• 1 tablespoon old bay seasoning
• ½ ounce mayo
• 2 eggs 1 teaspoon Worcestershire
• 1 pound lump crab meat
1. Combine the first 6 ingredients in a large bowl.
2. Combine mayo and Worcestershire in separate small bowl.
3. Mix two ingredient sets together well.
4. Gently fold in crabmeat until well incorporated.
5. Divide equally into 12 cakes and place on parchment paper in preparation for cooking.
Crab Cakes Cavallo
Restaurant single portion size
• English muffin split and toasted
• 2 each crab cakes
• 1 tablespoon clarified butter or oil blend
• 2 quarts simmering water
• 1-ounce vinegar
• 2 eggs
• 3 ounces hollandaise
• 1 ounce rendered andouille sausage
• 1 teaspoon diced red onion
• 1 teaspoon sliced green onions
1. Toast English muffins golden brown and reserve in a 200-degree oven.
2. Sauté crab cakes on medium-low heat for 4 minutes the first side.
3. Flip the cakes and add the Andouille sausage.
4. Cook for an additional 4 minutes and reserve in a 200-degree oven.
5. Add vinegar to simmering water, using slotted spoon create a slow whirlpool motion in water vinegar mixture.
6. Gently crack eggs into simmering vinegar mixture.
7. The egg whites will form around the yolks; in approximately 4 minutes the whites will be cooked while the yolks remain runny.
8. Place the warm toasted English muffin onto a serving dish.
9. Top muffin with crab cakes, leaving rendered andouille in a pan.
10. Top crab cakes with poached eggs using a slotted spoon.
11. Using slotted spoon remove the rendered andouille into a small mixing bowl, fold the rendered sausage into hollandaise with a plastic spatula, being careful to limit the amount of grease from the sausage and crab cake pan.
12. Top poached eggs with andouille hollandaise.
13. Sprinkle diced red peppers and green onions on top of hollandaise.
14. Serve with country potatoes.
For more information: (251) 210-6901