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Crab Cakes Benedict with Tomato Salsa SourceOfRecipe Yield: 12 servings/6 cups salsa |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Butter | - | 1/4 cup | ||||
| Minced onion | 4 oz. | 1 cup | ||||
| Jalapeño pepper, seeded and minced | 1 oz. | 1 large | ||||
| Yellow or red tomatoes, diced | Approx. 2 lb. | 5 cups | ||||
| Sweet onion, finely diced | - | 1 cup | ||||
| Jalapeños, seeded and minced | - | 2 large | ||||
| Cilantro, chopped | 1/2 oz. | 1/4 cup | ||||
| Sugar | - | 1 Tbsp. | ||||
| Salt | - | 1 tsp. | ||||
| Eggs, lightly beaten | 5 oz.* | 3 Large | ||||
| Cooked lump crab meat | 2 lb. | - | ||||
| Mayonnaise | - | 3/4 cup | ||||
| Coarse grain mustard | - | 4 Tbsp. | ||||
| Cilantro, chopped | - | 3 Tbsp. | ||||
| Salt | - | 1 tsp. | ||||
| Bread crumbs | 12 oz. | 3 cups | ||||
| Parsley, minced | - | 2 Tbsp. | ||||
| Eggs | - | 12 Large | ||||
| Peanut oil | - | As needed |
- DIRECTIONS
- » Melt butter in pan over medium heat. Add onion and jalapeño; cool 3 to 5 minutes until onion is translucent. Cool slightly.
- » Prepare salsa: Mix together tomatoes, onions, jalapeños, cilantro, sugar, and salt. Cover and refrigerate until use.
- » Combine eggs, crab, mayonnaise, mustard, cilantro, and salt. Add onion/butter mixture and mix gently to blend. Divide and form mixture into 12 crab cakes.
- » Combine bread crumbs and parsley. Coat the crab cakes with bread crumbs; refrigerate if not cooked immediately.
- » Poach eggs in simmering acidified water (1 oz. vinegar per quart of water). (See note.) Keep warm.
- » Cook crab cakes in lightly oiled nonstick skillet over medium heat until deep golden brown on both sides and thoroughly cooked.**Keep warm.
- » To serve, top each crab cake with a poached egg and 1/2 cup salsa. Serve immediately.
* If using frozen or liquid whole egg product.
** Heat to a minimum 160°F internal temperature.
Note: Poached eggs should be cooked until whites are set (completely coagulated and firm) and the yolks begin to thicken, no longer runny, but not hard).