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Wolfgang's Steakhouse Crab Cake Benedict

The Royal Hawaiian Center presents Chef Borden from Wolfgang's Steak House cooking up some of their brunch classics including this amazing crab cake benedict made with huge chunks of crabmeat, lots of butter and a homemade hollandaise sauce that is to die for!


Posted By: As Seen on OC16
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Prep Time: 15 | Cook Time: 25 | Ready In: 40
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Crab Cakes
½ cup onion, chopped
½ cup parsley, chopped
2 eggs
2 tablespoons Worcestershire sauce
4 teaspoons old bay seasoning
4 tablespoons mayonnaise
2 tablespoons Dijon mustard
¼ teaspoon Tabasco
1 lemon, juiced
1 ½ cups bread crumbs
2 lbs crabmeat

12 Toasted English Muffins
12 poached eggs

Hollandaise Sauce
3 egg yolks (whites removed)
½ lemon, juiced
1 teaspoon salt
½ cup butter
Hot sauce or cayenne pepper to taste (optional)
2+ tablespoons oil or clarified butter


Cooking Process:

Add all ingredients to a bowl and gently combine ingredients. Form into patties and cook in pan with oil or clarified butter until golden brown on each side. Put crab cakes on baking pan and bake at 350 for 6-7 minutes.

Hollandaise Sauce
In a metal bowl, whisk egg yolks, lemon juice and salt. Over double boiler on low heat, whisk egg yolks and slowly drizzle in clarified butter. Continue whisking vigorously until mixture reaches desired consistency. Add more butter according to your preference if necessary. Season with more salt and hot sauce optional.

Assembly
For each plate, layer English muffin with crab cake, then poached egg topped with hollandaise sauce.

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