Fresh From Florida Recipe: Make a Tasty Dish of Florida Blue Crab Cake Benedict

By  //  June 1, 2020

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Fresh From Florida Recipe

Fresh From Florida shows you how to make a delicious recipe for Florida blue crab cake benedict.

BREVARD COUNTY, FLORIDA – Fresh From Florida shows you how to make a delicious recipe for Florida blue crab cake benedict.

INGREDIENTS

Blue Crab Cake Benedict

  • 1 pound Florida crabmeat, drained, shell pieces removed
  • 1 large Florida tomato, sliced
  • 4 eggs, pan fried
  • ¼ cup red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons light mayonnaise
  • 2 tablespoons Dijon mustard
  • ¾ teaspoon seafood seasoning
  • ½ teaspoon Worcestershire sauce
  • 2 egg whites, lightly beaten
  • 1 ½ cups panko (Japanese breadcrumbs), divided
  • 2 tablespoons olive oil

Hollandaise Sauce

  • 3 eggs, yolks separated
  • ¼ teaspoon Dijon mustard
  • ½ lemon, juiced
  • Hot pepper sauce, to taste
  • 1 stick unsalted butter, melted
  • Sea salt, to taste
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PREPARATION

Blue Crab Cake Benedict

  • Combine the red onions, parsley, mayonnaise, mustard, seafood seasoning, Worcestershire sauce, and egg whites a medium bowl. Gently fold in crabmeat and ¾ cup panko.
  • Cover and chill 30 minutes. Shape the crab mixture into 8 patties about ¾-inch thick. In a shallow dish, roll patties in remaining ¾ cup panko, coating evenly.
  • In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden brown on each side.

Hollandaise Sauce

  • In a blender or food processor, add mustard, lemon juice, egg yolks, and a few dashes of hot pepper sauce. Blend ingredients and slowly add the melted butter until the ingredients thicken.
  • Taste hollandaise and adjust seasoning with salt and hot pepper sauce. Serve sauce immediately.
  • To assemble Florida Blue Crab Cake Benedict, place one or two slices of tomato on each plate. Season the tomato lightly with salt and pepper. Place a pan-fried egg over each tomato slice.
  • Add a crab cake to the top of each pan-fried egg. Evenly distribute the hollandaise sauce over the top of each crab cake and serve immediately.
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