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Caribbean Crab Cakes Benedict

INGREDIENTS
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
Caribbean Hollandaise Sauce
Cracked black pepper
Garnish: diced red bell pepper

Caribbean Hollandaise Sauce:
4 egg yolks
1/4 cup Key lime juice
1 cup butter, cut into pieces
1/4 tsp. salt
1/8 tsp. ground red pepper
1/8 tsp. ground ginger

DIRECTIONS
Place crackers in a blender or food processor and process until finely ground.
Place bread in blender or food processor and process until finely ground.
Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg whites and next 4 ingredients in a large bowl. Cover and chill for 8 hours.
Prepare Caribbean Hollandaise Sauce by whisking yolks in top of a double boiler.
Gradually whisk in juice.
Place over hot water (do not boil).
Add butter, 1/3 cup at a time, whisking until smooth.
Whisk in remaining ingredients.
Cook, whisking constantly, 10 minutes or until thickened. Set aside.
Shape crab mixture into 6 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 Caribbean Hollandaise Sauce and pepper.
Garnish, if desired.


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