Crab Cakes, Poached Egg & Hollandaise Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbs Mayonnaise
1 tbs Dijon mustard
2 tsp prepared horseradish
3 tbs green onions minced
Juice of half a lemon
salt and pepper
1 tbs Wonder flower, flower that is already been cooked or steamed. It’s at your grocery store.
2 cups or more of crab meat
Dash of cayenne
Make hollandaise sauce flavored with a little "Old Bays"seasoning.
Poach 6-8 Eggs
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Directions: |
Directions:Fold all the ingredients together and make into patties. Place on a cookie sheet lined with parchment paper and place in refrigerator to set for 30 minutes. This is important because the mixture can be a bit watery and you want to firm it up prior to frying. Bring them out and dredge them in the wonder flour and cook in a cast-iron skillet, medium heat with canola oil. Cook until golden brown.
Place your Poached Eggs on top and cover with Hollandaise Sauce flavored with Old Bay’s seasoning. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:45 mins to an hour |
Personal
Notes: |
Personal
Notes: This is a great dish. Be careful. If your Crab Cake mixture is to watery, add more crab or Wonder Flower. I massed up the first time I made this dish because my mixture was to watery and when I went to cook it it fell all apart. You need to give the wonder flower time to soak up the liquids and set the mixture. If you really screw up you can add some bread crumbs and an raw egg to the mixture to salvage it.
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