Crab Cake Benedict
Pair it with Saratoga® Sparkling water. Put 1 English muffin half on each plate. Top each English muffin with a crab cake. Place a poached egg over each crab cake. Top with the mango sauce and garnish with the reserved mango and the parsley. Serve immediately.
BlueTriton Brands (Saratoga)
BlueTriton Brands (Saratoga)
Recipe - ShopRite of New Milford
Crab Cake Benedict
Prep Time15 Minutes
Servings6
Cook Time45 Minutes
Ingredients
4 Tbsp Unsalted Butter
2 Tbsp Unbleached All-purpose Flour
1 Cup Heavy Cream, warmed to room temperature
1 Lg Mango, peeled, pitted, and diced
1/4 Cup Red Bell Pepper, finely chopped
1/4 Cup Fresh Cilantro, minced
Salt, to taste
Freshly Ground Black Pepper, to taste
8 Lg Eggs
6 Crab Cakes (homemade or store-bought)
1 Tbsp Distilled Vinegar
1, 9 oz bag Corn Tortilla Chips, finely crushed
Olive Oil, as needed
3 English Muffins
Chopped Fresh Flat-leaf Parsley, for garnish
1 Bottle (28 oz) Saratoga Sparkling Water
Directions
FOR THE MANGO SAUCE:
- (4 tbsp butter, 2 tbsp flour, 1 cup cream) In a medium saucepan, melt the butter over medium heat. Add the flour and whisk vigorously until the mixture is smooth and fragrant but does not change color. Add the cream and whisk until the mixture is well combined.
- (1 mango, 1/4 cup red pepper, 1/4 cup cilantro, and salt and pepper) Reserve ½ cup of the mango. Add the red pepper, cilantro, remaining mango, and salt and pepper to taste. Bring to a simmer, then reduce the heat to low and simmer for 8 to 10 minutes, stirring frequently, until the mixture is thick but smooth and the ingredients are cooked through. You may need to whisk the mixture from time to time to keep it from separating. Remove from the heat, cover, and set aside until ready to serve. Gently reheat just before serving if necessary.
FOR THE CRAB BENEDICT:
- (2 eggs, 2 tsp water, egg wash, corn chips) In a small bowl, whisk 2 of the eggs with 2 teaspoons water. Using a pastry brush, brush both sides of each crab cake with the egg wash. Dip each crab cake in the corn chips, coating both sides. Set the crab cakes aside on large plates.
- (Olive oil, crab cakes) In a large skillet, heat 1 inch of oil over medium heat. Add the crab cakes, in batches if necessary, cooking until golden brown on each side, about 5 minutes per side, adding more oil to the pan for a second batch if necessary. As the crab cakes are ready, transfer them to a tray and cover with aluminum foil to keep warm.
- (6 eggs, 2 qrts cold water, 1 tbsp distilled white vinegar, 1 tbsp salt) Crack your remaining 6 eggs into individual ramekins. Put 2 quarts of cold water and 1 tbsp. distilled white vinegar in your poaching pot and start to bring it to a boil. Once boiled, add 1 tbsp. salt to your water and stir. Reduce your heat so your water is trembling, but not boiling. Swirl the water a few times with a large spoon. While the water is still swirling, gently pour each egg into the water individually. Cook 4 minutes for a soft yolk. Use a slatted spoon to remove the eggs from the water.
- (3 English muffins) Split the English muffins in half and toast them.
15 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
On Sale!
$3.99 was $4.49$3.99/lb
Bowl & Basket Pre-Sifted Unbleached Enriched All Purpose Flour, 32 oz
$1.49$0.75/lb
Bowl & Basket Heavy Whipping Cream, one pint
$3.99$3.99/pt
Fresh Mango, 1 each
$0.99
Red Peppers, 1 ct, 8 oz
On Sale!
$1.50 avg/ea was $2.00 avg/ea$0.19/oz
Organic Cilantro, 1 each
$1.99
Bowl & Basket Salt, 26 oz
$0.99$0.04/oz
Bowl & Basket Pure Ground Black Pepper, 3 oz
$2.99$1.00/oz
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
$6.99$0.58 each
Icelandic Seafood Authentic Maryland Style Recipe Crab Cakes, 2 count, 6 oz
$5.99$1.00/oz
Bowl & Basket Distilled White Vinegar, 16 fl oz
$1.19$0.07/fl oz
Bowl & Basket Restaurant Style White Corn Tortilla Chips, 12 oz
$2.49$0.21/oz
Bowl & Basket Classic Olive Oil, 17 fl oz
$8.99$0.53/fl oz
Thomas' Nooks & Crannies Original English Muffins, 6 count, 13 oz
$5.29$0.41/oz
Italian Parsley, 1 bunch, 1 each
$1.49
Saratoga, Sparkling Spring Water, 28 Fl Oz, Glass Bottle
2 for $5.00
$2.50 was $2.79$0.09/fl oz
With Price Plus Club Card
Directions
FOR THE MANGO SAUCE:
- (4 tbsp butter, 2 tbsp flour, 1 cup cream) In a medium saucepan, melt the butter over medium heat. Add the flour and whisk vigorously until the mixture is smooth and fragrant but does not change color. Add the cream and whisk until the mixture is well combined.
- (1 mango, 1/4 cup red pepper, 1/4 cup cilantro, and salt and pepper) Reserve ½ cup of the mango. Add the red pepper, cilantro, remaining mango, and salt and pepper to taste. Bring to a simmer, then reduce the heat to low and simmer for 8 to 10 minutes, stirring frequently, until the mixture is thick but smooth and the ingredients are cooked through. You may need to whisk the mixture from time to time to keep it from separating. Remove from the heat, cover, and set aside until ready to serve. Gently reheat just before serving if necessary.
FOR THE CRAB BENEDICT:
- (2 eggs, 2 tsp water, egg wash, corn chips) In a small bowl, whisk 2 of the eggs with 2 teaspoons water. Using a pastry brush, brush both sides of each crab cake with the egg wash. Dip each crab cake in the corn chips, coating both sides. Set the crab cakes aside on large plates.
- (Olive oil, crab cakes) In a large skillet, heat 1 inch of oil over medium heat. Add the crab cakes, in batches if necessary, cooking until golden brown on each side, about 5 minutes per side, adding more oil to the pan for a second batch if necessary. As the crab cakes are ready, transfer them to a tray and cover with aluminum foil to keep warm.
- (6 eggs, 2 qrts cold water, 1 tbsp distilled white vinegar, 1 tbsp salt) Crack your remaining 6 eggs into individual ramekins. Put 2 quarts of cold water and 1 tbsp. distilled white vinegar in your poaching pot and start to bring it to a boil. Once boiled, add 1 tbsp. salt to your water and stir. Reduce your heat so your water is trembling, but not boiling. Swirl the water a few times with a large spoon. While the water is still swirling, gently pour each egg into the water individually. Cook 4 minutes for a soft yolk. Use a slatted spoon to remove the eggs from the water.
- (3 English muffins) Split the English muffins in half and toast them.