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2005
2004
New Year's
BREAKFAST

  Crab Cakes Benedict with Béarnaise Sauce, Oven Dried Tomatoes and Steamed Asparagus
Chef Neil Kleinberg of Clinton Bakery – New York, NY
Adapted by StarChefs

Yield: 4-6 Servings

Ingredients:

    Crab Cakes
  • 1 large egg, beaten
  • ½ cup fresh white bread crumbs
  • 1 Tablespoon parsley, chopped
  • 1 Tablespoon capers, chopped
  • 1 Tablespoon minced onion
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • Cayenne pepper, to taste
  • Salt and pepper, to taste
  • Juice of ½ lemon
  • 1 pound lump crab meat, picked over
  • Canola oil, for frying

  • Béarnaise Sauce
  • 3 egg yolks
  • Juice of ½ lemon
  • 1 Tablespoon tarragon, chopped
  • 1 Tablespoon shallots, chopped
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon black pepper
  • ¾ pound butter, melted, warm

  • Oven Dried Tomatoes
  • 3 plum tomatoes, cut lengthwise into 1/8ths
  • Salt and pepper, to taste
  • Olive oil, to taste
  • Thyme, to taste

  • Asparagus
  • 12 asparagus stalks

  • Poached Egg
  • 3 quarts water
  • 2 teaspoons salt
  • 1 Tablespoon white vinegar
  • 6 eggs

Method:

For Crab Cakes:
Combine all ingredients except crab in a mixing bowl. Fold crab in gently. Form into 2 ounce cakes, makes about 8-10. Dredge in more bread crumbs and pan fry in canola oil until golden on both sides.

For Béarnaise Sauce:
Place yolks, lemon juice, tarragon, shallots, vinegar and pepper in a stainless steel bowl and whisk over double boiler until mixture is thick and smooth, approximately 5-8 minutes. Whisk in warm butter slowly until sauce is thickness of lightly whipped cream. Keep warm until service.

For Oven Dried Tomatoes:
Preheat oven to 200°F. Place tomato wedges on a sheet pan and sprinkle with salt, pepper, olive oil and thyme. Bake in oven 1 ½ - 2 hours, or until soft and tender.

For Asparagus:
Steam asparagus and set aside until service.

For Poached Eggs:
Set up a 4 qt. shallow sauce pan with water, salt and vinegar. Heat water until just about boiling. Crack eggs in a bowl, then pour into water, placing each egg in clockwise order. Cook over medium heat until just set.

To Assemble:
Place warm crab cakes on plates. Set warm asparagus and a few oven dried tomatoes next to cakes. Top each crab cake with a well drained poached egg and top with Béarnaise sauce!

 



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