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Crab Benedict

3 saltine crackers
3 slices French bread, torn
1 lb. fresh lump crabmeat, drained
1 cup mayonnaise
1 egg white
2 TBSP. fresh lemon juice
1/2 tsp. ground ginger
1/4 tsp. ground red pepper
1/4 tsp. seafood seasoning
1/4 cup peanut oil
2 TBSP. unsalted butter
2 avocados, peeled and sliced
6 large eggs, poached
Hollandaise Sauce (recipe follows)
Black pepper
Red bell pepper, diced

Hollandaise Sauce:
3 egg yolks
1 stick unsalted butter
1 TBSP lemon juice
1 dash cayenne pepper (to taste)

Whisk egg yolks in small saucepan.
Add lemon juice and cayenne pepper.
Add stick of butter, cut into slabs.
Heat over low heat until creamy. Whisk constantly.
NOTE: If your sauce separates, heat a cup of water in a microwave for 1 minute. Whisk in drops of hot water into sauce until it is brought back together and sauce is creamy and not shiny.

Finely ground crackers in a blender or food processor.
Place bread in blender or food processor and process until finely ground.
Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl.
Cover and chill for 8 hours.
Shape crab mixture into 6 (4-inch) patties.
Cook crab cakes in batches, in hot oil and melted butter in a large skillet over medium-high heat for 4 minutes on each side or until golden.
Place avocado slices and poached eggs on crab cakes, and top with Hollandaise Sauce and pepper.
Garnish, if desired.

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