Caribbean Crab Cakes Benedict |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 saltine crackers |
3 (1-ounce) slices french bread, torn |
1 pound fresh lump crabmeat, drained |
1 cup mayonnaise |
1 egg white |
2 tablespoons fresh lemon juice |
1/2 teaspoon ground ginger |
1/4 teaspoon ground red pepper |
1/4 teaspoon seafood seasoning |
1/4 cup peanut oil |
2 tablespoons unsalted butter |
2 avocados, peeled and sliced |
6 large eggs, poached |
caribbean hollandaise sauce |
cracked black pepper |
garnish: diced red bell pepper |
Directions:
1. Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.
2. Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
3. 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 4 minutes on each side or until golden.
4. Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.
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