Prime 29 Crab cake Benedict with Bacon Hollandaise - New York News

Prime 29 Crab cake Benedict with Bacon Hollandaise

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(WJBK) - Prime29 in West Bloomfield is offering a special brunch on Easter morning (April 20, 2014)  from 11:00 a.m. until 3:00 p.m.. The Easter Bunny will also be on hand for children.  

Crab cake Benedict with Bacon Hollandaise
Yield: 8 servings

Crab cakes:
1/2 cup mayonnaise
2 TBSP Dijon mustard
1 TBSP fresh lemon juice
1 pinch ground cayenne powder
salt and white ground pepper for taste
1 &1/2 lbs supper lump crab meat, pick over
1 Qt Japanese breadcrumb
1 TBSB chop parsley
2 TBSP diced red pepper
Bacon hollandaise sauce:
8 strips bacon
8 egg yolks
8 TBSPs butter
3 TBSPs lemon juice
For the crab cake: whisk together the mayo, mustard, lemon juice, Cayanne pepper, and salt pepper, red pepper, and  add the crab meat and parsley. Portion it out with 3 oz ice cream scoop round balls and place in the Japanese breadcrumbs, form the crabcake make sure really tight.
Heat a large nonstick sauté pan, over medium-high heat. 1/4 cup olive oil in the sauté pan and carefully place the crab cake in it, about 3 minutes per each side, then use paper towel get the remaining oil off, finish in a 350 degree oven for about 7 min until heat threw the center.
Direction for hollandaise:
In a pan over medium high heat, cook the bacon until crisp. Remove and set aside. Left the bacon fat in the same sauté pan.
In a food processor, add the bacon and process until only small crumbs remain. Add the egg yolks and process for about 3 minutes. Melt butter. While butter is still hot, slowly add to the food processor while running until we'll combined with the yolks. Add the lemon juice until combined. If the sauce too thick, add a small amount of water to thin it, one teaspoon at a time. Reserved.

Serve crab cakes on the top of toasted English muffin, top off bacon hollandaise sauce.

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