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CRAB & CAKE BENEDICT Recipe

Name: Smith and Rivers CRAB & CAKE BENEDICT Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Arborio rice; 3 cups Chicken broth; 1 cup Parmesan cheese, grated; 2 large Eggs; 1 cup Panko breadcrumbs; 1 cup Dungeness crab meat; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 4 large Eggs; 1 tbs White vinegar; 1 cup Butter; 3 large Egg yolks; 2 tbs Lemon juice; 2 tbs Fresh dill, chopped; 1 tsp Salt; 1 tsp Black pepper; 2 cups Potatoes, diced; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Paprika; 1 cup Roasted red peppers, sliced

Inspired by Smith and River

Time1h

Serves4

Crispy Risotto Cakes & Dungenous Crab, Poached Eggs, Roasted Peppers, Lemon Dill Hollandaise, Breakfast Potatoes

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Ingredients

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Risotto Cakes

1 cup Arborio rice

3 cups Chicken broth

1 cup Parmesan cheese, grated

2 large Eggs

1 cup Panko breadcrumbs

1 cup Dungeness crab meat

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Poached Eggs

4 large Eggs

1 tbs White vinegar

Lemon Dill Hollandaise

1 cup Butter

3 large Egg yolks

2 tbs ReaLemon lemon juice

2 tbs Fresh dill, chopped

1 tsp Celtic sea salt

1 tsp black pepper

Breakfast Potatoes

2 cups Potatoes, diced

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

Garnish

1 cup Roasted red peppers, sliced

Method

Prepare Risotto Cakes

Cook the Risotto

In a saucepan, bring the chicken broth to a simmer. In another pot, sauté Arborio rice in olive oil until translucent, then gradually add the broth, stirring frequently until rice is creamy and al dente. Let cool.

Mix Ingredients

Once the risotto has cooled, mix in crab meat, grated Parmesan, eggs, salt, and pepper. Form into patties and coat with panko breadcrumbs.

Fry the Cakes

In a skillet, heat olive oil over medium heat. Fry the risotto cakes until golden brown on both sides. Set aside.

Prepare Poached Eggs

Poach the Eggs

Bring water to a gentle simmer in a pot, add vinegar, and create a vortex. Crack eggs into a small bowl and gently slide them into the water. Cook for 3-4 minutes until whites are set. Remove with a slotted spoon.

Prepare Lemon Dill Hollandaise

Make Hollandaise Sauce

Melt butter in a saucepan. In a bowl, whisk egg yolks and lemon juice until thick. Gradually add melted butter while whisking until emulsified. Stir in dill, salt, and pepper.

Prepare Breakfast Potatoes

Cook Potatoes

Toss diced potatoes in olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until crispy.

Assemble the Dish

Plate the Benedict

On a plate, place a crispy risotto cake, top with poached egg, sliced roasted peppers, and drizzle with lemon dill hollandaise. Serve with breakfast potatoes on the side.