Amanda's Beni Recipe
lump crab cakes + slow poached eggs + Heavenly Waffles® + arugula salad + old bay hollandaise + crispy potatoes
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Ingredients
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Crab Cakes
Slow Poached Eggs
Heavenly Waffles®
Arugula Salad
Old Bay Hollandaise
Crispy Potatoes
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, panko breadcrumbs, beaten egg, salt, and black pepper. Gently mix until just combined.
- 2
Slow Poached Eggs
- 3
Prepare the Poaching Liquid
In a large saucepan, bring water and white vinegar to a gentle simmer over medium heat.
- 4
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide each egg into the water. Poach for about 3-4 minutes for a soft yolk, then remove with a slotted spoon.
Heavenly Waffles®
- 5
Make the Waffle Batter
In a large bowl, whisk together all-purpose flour, baking powder, sugar, and salt. In another bowl, combine beaten eggs, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
- 6
Cook the Waffles
Preheat a waffle iron according to manufacturer's instructions. Pour the batter into the preheated waffle iron and cook until golden brown, about 3-5 minutes. Repeat with the remaining batter.
Arugula Salad
- 7
Prepare the Salad
In a large bowl, combine arugula and cherry tomatoes. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss gently.
Old Bay Hollandaise
- 8
Make the Hollandaise Sauce
In a heat-proof bowl, whisk together egg yolks and lemon juice until pale. Place the bowl over a pot of simmering water (double boiler). Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Stir in Old Bay seasoning and salt.
Crispy Potatoes
- 9
Roast the Potatoes
Preheat oven to 425°F (220°C). In a bowl, toss halved baby potatoes with olive oil, salt, black pepper, and chopped rosemary until evenly coated. Spread on a baking sheet and roast for 25-30 minutes or until golden and crispy.