Crabcake Pontchartrain Benedict Recipe
Copeland's Signature Biscuit over spicy creole sauce, crabcakes, two poached eggs and hollandaise sauce.
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Ingredients
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For the Crabcakes
For the Spicy Creole Sauce
For the Hollandaise Sauce
For Assembly
Method
For the Crabcakes
- 1
Prepare the Crabcakes
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, and beaten egg. Gently fold in the bread crumbs, then season with salt and black pepper to taste.
- 2
Form the Cakes
Shape the mixture into patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- 3
Fry the Crabcakes
In a frying pan, heat oil over medium heat. Fry the crabcakes for about 4-5 minutes on each side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
For the Spicy Creole Sauce
- 4
Sauté Vegetables
In a saucepan, heat olive oil over medium heat. Add the diced onion and red bell pepper, cooking until soft (about 5 minutes). Stir in minced garlic and cook for an additional minute.
- 5
Add Tomatoes and Spices
Add the canned diced tomatoes, cayenne pepper, paprika, salt, and black pepper. Cook for about 10 minutes until the sauce thickens slightly. Stir in fresh parsley before serving.
For the Hollandaise Sauce
- 6
Prepare the Hollandaise
In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened. Place the bowl over a pot of simmering water (double boiler).
- 7
Emulsify
Slowly whisk in melted butter until the sauce is thick and creamy. Season with salt and cayenne pepper to taste. Keep warm until ready to serve.
For Assembly
- 8
Prepare the Biscuits
Warm the Copeland's Signature Biscuits in the oven until heated through.
- 9
Poach the Eggs
In a saucepan, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach until the whites are set, about 3-4 minutes.
- 10
Assemble the Dish
On each biscuit, pour a spoonful of spicy creole sauce, place a crabcake on top, followed by a poached egg. Drizzle with hollandaise sauce before serving.
