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Crab Cakes Benedict with Tomato Salsa
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).
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