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Crab Cakes with Poached Eggs and Wild Mushroom Sauce (Emeril Lagasse) Recipe

Crab Cakes with Poached Eggs and Wild Mushroom Sauce (Emeril Lagasse) Recipe

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Crab Cakes with Poached Eggs and Wild Mushroom Sauce (Emeril Lagasse)

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Ingredients:

Serving

4 tbsp butter
3 cups wild mushrooms, sliced ( shiitakes , oysters , and chantrelles)
3 tbsp shallots
1 tsp garlic
1/4 cup white wine
1/4 cup cream
salt and pepper
2 tbsp butter
2 tbsp each diced red pepper , onion & celery
2 tsp creole spice
1 cup crabmeat , picked over for shells and cartilage
1 egg
salt and pepper
1/4 cup flour
2 tbsp oil, for sauteing
1 tbsp chopped parsley, for garnish
4 eggs
1 tbsp salt
1 tsp white vinegar

Directions:

Mushroom sauce: In a medium saucepan heat 2 tablespoons of butter. Add mushrooms and shallots and saute for 3 minutes. Add garlic and wine. Boil until reduced by half. Add cream and * cup water, bring to a boil and reduce for 3 minutes. Using an immersion blender, add remaining butter and pulse 5 times. Sauce should not be smooth. Season with salt and pepper. Set aside in a warm place.
Crab cakes: Preheat oven to 3750F. Heat butter in a small saute pan. When it begins to foam, add diced vegetables, season with 1 teaspoon Creole spice and cook for 2 minutes. Transfer to a small bowl. Add crabmeat and egg. Season to taste with salt and pepper. Season flour with remaining spice. Roll each cake in flour, shaking off excess. Heat oil in a saute pan. When it ripples, add crab cakes and cook until golden on bottom side. Flip and transfer pan to oven to finish cooking while you poach eggs.
Poached eggs: Add vinegar and salt to a large pot of boiling water. Reduce heat to simmering, and begin stirring water clockwise. Crack eggs, one at a time, into water. They will take instant form. Cook for 3 minutes. Remove carefully with a slotted spoon. Pat dry with paper towels.
To assemble: Remove crab cakes from oven and place two on each dinner plate. Top each cake with an egg. Spoon a generous portion of mushroom sauce over and garnish with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	947.34 Kcal (3966 kJ)
Calories from fat	631.9 Kcal
		% Daily Value*
Total Fat	70.21g	108%
Cholesterol	511.98mg	171%
Sodium	4088.9mg	170%
Potassium	682.59mg	15%
Total Carbs	30.29g	10%
Sugars	4g	16%
Dietary Fiber	4g	16%
Protein	45.54g	91%
Vitamin C	18.7mg	31%
Vitamin A	0.4mg	14%
Iron	5mg	28%
Calcium	183.4mg	18%

Amount Per 100 g
Calories	182.74 Kcal (765 kJ)
Calories from fat	121.89 Kcal
		% Daily Value*
Total Fat	13.54g	108%
Cholesterol	98.76mg	171%
Sodium	788.75mg	170%
Potassium	131.67mg	15%
Total Carbs	5.84g	10%
Sugars	0.77g	16%
Dietary Fiber	0.77g	16%
Protein	8.79g	91%
Vitamin C	3.6mg	31%
Vitamin A	0.1mg	14%
Iron	1mg	28%
Calcium	35.4mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.