Caribbean Crab Cakes Benedict

Name: Caribbean Crab Cakes Benedict
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Central American, Caribbean
Ingredients: 2 avocados, peeled and sliced; 6 servings Garnish: diced red bell pepper; 1 egg white; 6 larges eggs, poached; 85 grams French bread, torn; 1 teaspoons ground ginger; 0 teaspoons ground red pepper; 2 Tbsps fresh lemon juice; 454 grams fresh lump crabmeat, drained; 237 milliliters mayonnaise; 59 milliliters peanut oil; 6 servings Cracked black pepper; 3 saltine crackers; 6 servings Caribbean Hollandaise Sauce; 0 teaspoons seafood seasoning; 2 Tbsps unsalted butter

Caribbean Crab Cakes Benedict might be just the morn meal you are searching for. This recipe serves 6. One serving contains 790 calories, 25g of protein, and 67g of fat. It is a good option if you're following a pescatarian diet. If you have lump crabmeat, cracked pepper, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Central American cuisine.

Instructions

Place crackers in a blender or food processor; process until finely ground.

Ingredients you will need

Crackers

Equipment you will use

Food Processor

Blender

Place bread in blender or food processor; process until finely ground.

Ingredients you will need

Bread

Equipment you will use

Food Processor

Blender

Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.

Ingredients you will need

Cracker Crumbs

Breadcrumbs

Mayonnaise

Egg Whites

Crabmeat

Equipment you will use

Bowl

Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.

Ingredients you will need

Butter

Crab

Cooking Oil

Equipment you will use

Frying Pan

Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper.

Ingredients you will need

Hollandaise Sauce

Avocado Slices

Poached Egg

Pepper

Crab

Garnish, if desired.

Equipment

Ingredients

Servings:

avocados, peeled and sliced 6servings

Garnish: diced red bell pepper 1

egg white 6larges

eggs, poached 85grams

French bread, torn 1teaspoons

ground ginger 0teaspoons

ground red pepper 2Tbsps

fresh lemon juice 454grams

fresh lump crabmeat, drained 237milliliters

mayonnaise 59milliliters

peanut oil 6servings

Cracked black pepper 3

saltine crackers 6servings

Caribbean Hollandaise Sauce 0teaspoons

seafood seasoning 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.