Crab Benedict
Crabcakes
3/4 lb. jumbo lump crab
4 Tbsp. butter
Shrimp Puree
3/4 lb. shrimp, peeled and cleaned
3 Tbsp. vodka
Mixing Bowl
1 egg white
1 tsp. kosher salt
1/4 tsp. white pepper
Seasonings Bowl
1/4 cup heavy cream
1/3 cup fresh water chestnuts, chopped fine
2 Tbsp. cilantro stems, chopped fine
2 green onion, sliced thin
1 Tbsp. gingerroot, minced
Hollandaise Sauce
2 large egg yolks
1 large egg
1/2 cup (1 stick) butter, melted
2 Tbsp. water
2 Tbsp. water (more)
4 Tbsp. lemon juice
paprika
salt
Poached Eggs
6 eggs
3 cups water
1/2 tsp. white vinegar
1/2 tsp. salt
Prep for Crab Cakes. Set up the Mixing Bowl and the Seasonings Bowl. Combine the shrimp and vodka in a food processor and puree. Lightly beat the contents of the Mixing Bowl (about 45 seconds). Pour the shrimp puree and the contents of the Seasonings Bowl into the Mixing Bowl and stir until thoroughly mixed. Gently fold the crabmeat into the Mixing Bowl, taking care not to break up the lumps of crabmeat. Use your hands to form the crab cakes and set aside on a platter.
Hollandaise Sauce. Bring the water in a double boiler to a boil. Melt the butter in a small skillet. Combine the egg and egg yolks in a bowl and beat lightly (we separate the egg yolks from the whites by repeatedly transferring the yolks from one hand to the other with our fingers spread enough for the whites to pass through and fall away, but not the yolks). Pour the eggs into the double boiler and beat for 1 minute with an electric hand mixer. Add the melted butter and beat for another minute. Add the first 2 Tbsp. water and beat for another minute. Add the second 2 Tbsp. water and beat for another minute. Add the lemon juice and beat continuously until the sauce thickens (no more than 5 minutes). Add salt and paprika to taste and blend. Cover and remove from the heat.
Crab Cakes. Heat the butter in a large skillet over high heat. Sauté the crab cakes for 2 minutes on each side, or until done. Cover and remove from the heat.
Poached Eggs. Bring 3 cups water to a boil with vinegar and salt in a small saucepan over high heat. Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil, slide this egg into the water as well. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove when the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger. The yolk should be soft and the white firm.
Crab Benedict. Place one poached egg on each crab cake and smother in Hollandaise. Serve immediately.
Our comments: A little coordination is required to bring this all together at the same time, but it is soooo good! Substitute Canadian Bacon for the crab cakes if you want something more traditional (and easier).