Crawfish Benedict Recipe

Prepare vegetables and combine

In a skillet over medium heat, add 1 teaspoon neutral oil and sweat the diced onion, celery and red bell pepper with a pinch of salt until softened but not browned, about 4–5 minutes. Add the minced garlic in the last 30 seconds and remove from heat to cool slightly.

Mix crawfish cake base

In a bowl combine the cooked crawfish tails, cooled softened vegetables, chopped parsley, mayonnaise, Dijon, smoked paprika, Cajun seasoning, Worcestershire sauce, lemon juice, beaten egg, panko breadcrumbs, salt and black pepper. Gently fold until mixture holds together; do not overwork. If mixture is too loose, add up to 1–2 tablespoons additional panko.

Shape and rest

Form the mixture into four even patties (about 3 inches diameter and 3/4 inch thick). Dust each lightly with flour on both sides, shaking off excess. Chill in refrigerator 15–20 minutes to firm up (this makes frying easier).

Pan-fry crawfish cakes

Heat a large skillet over medium heat and add the butter and remaining neutral oil. When butter is foaming, add crawfish cakes (do not overcrowd) and cook until golden brown on first side, 3–4 minutes. Flip and cook another 3–4 minutes until golden and heated through. Transfer to a paper towel–lined plate and keep warm in a low oven (200°F / 95°C) while you finish sauces and eggs.

Butter one side of each levain slice lightly. In a skillet or on a griddle over medium heat, toast buttered side down until golden and crisp, 2–3 minutes. Alternatively, toast under a broiler briefly. Keep warm until plating.

Whisk together the white wine vinegar and Dijon in a small bowl. Slowly whisk in the olive oil to emulsify. Add the minced shallot, chopped capers, diced cornichons, chopped parsley, chopped chives, salt and pepper. Taste and adjust acidity or salt. Set aside at room temperature; this is a bright, piquant spooning sauce for the cakes.

Prepare a warm water bath

Bring a small saucepan of water to a gentle simmer (not boiling). You will use this as the base for a double boiler.

Whisk yolks

In a heatproof bowl that sits over the simmering water without touching it, whisk the egg yolks with lemon juice and white wine vinegar until combined and slightly thickened, about 1 minute.

Cook and emulsify

Place the bowl over the simmering water and whisk constantly, cooking until the yolks warm and begin to thicken (coat the back of a spoon). Slowly drizzle in the warm melted butter in a thin steady stream while whisking vigorously to create a smooth emulsion. If sauce becomes too thick, whisk in 1–2 teaspoons warm water to loosen.

Season Creole-style

Once thick and glossy, remove from heat and whisk in Creole seasoning, hot sauce (if using), salt and white pepper. Keep warm (off heat) but not too hot or it will break. If needed, hold in a thermos or warm water bath below 140°F (60°C).

Poach eggs

Fill a wide shallow pot with 3–4 inches water and bring to a gentle simmer. Add the tablespoon of white vinegar. Crack each egg into a small ramekin. Using a spoon, stir the water to create a gentle whirlpool and slip an egg into the center; repeat with remaining eggs, leaving space between. Poach until whites are set but yolks are runny, 3–3.5 minutes. Use a slotted spoon to lift eggs and briefly rest on a paper towel to remove excess water.

Assemble Crawfish Benedict

Place two toasted levain slices on each plate, buttered/toasted side up. Top each slice with a warm crawfish cake. Spoon about 1 teaspoon Sauce Ravigote on top of each crawfish cake (this adds brightness). Gently place a poached egg on each cake. Spoon 2–3 tablespoons Creole Hollandaise over each egg so it cascades over the cake. Finish with a small spoon of extra ravigote on the side or a delicate drizzle, then sprinkle chopped chives or microgreens and a light dusting of Creole seasoning or smoked paprika for color. Serve immediately with lemon wedge if desired.