Louisiana Crab Cakes Benedict - New Orleans Cajun Style
Inspired By eRecipeCards
Inspired By eRecipeCards
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Ingredients

  • 1/4 Cup plus 3 TBS Creole Mustard or Whole Grain Dijon Mustard
  • 3 TBS Diced Red Bell Peppers
  • 3 TBS Diced Green Bell Peppers
  • 2-1/2 TBS Heavy Cream
  • 1 TBS Freshly Squeezed Lemon Juice
  • 2 Egg Yolks
  • 1 Shallot, Minced
  • 1 tsp Diced Seeded Jalapeno
  • 1 Pound lump Crab meat (Note: I used 3 Cans lump Crab meat, squeezed of liquid)
  • 3/4 Cup Panko Bread Crumbs Plus More for coating
  • 5 TBS Olive Oil for frying Cakes
  • 1 Cup Hollandaise Sauce (Note: Recipe provided in book, BUT I used my modified Scratch Hollandaise Sauce made in a Stand Mixer recipe)
  • 8 Poached Eggs
  • Chopped Chives for garnish

Instructions

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