“Creole Style” Crab Cake Eggs Benedict with Asparagus & Bacon Potato Hash in Hollandaise

“Creole Style” Crab Cake Eggs Benedict with Asparagus & Bacon Potato Hash in Hollandaise - Recipe Finder

“Creole Style” Crab Cake Eggs Benedict with Asparagus & Bacon Potato Hash in Hollandaise

BREAKFAST

ldquocreole-stylerdquo-crab-cake-eggs-benedict-with-asparagus-amp-bacon-potato-hash-in-hollandaise

Info

Course:
Main Course
Prep Time:
30 Minutes
Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Splurge

Top Chef, Season 7, Episode 4, Elimination Challenge

Yield

4 Servings

Ingredients

Crab Cake:

1 lb jumbo lump crab meat
¼ cup red bell peppers, small diced
¼ cup celery, finely chopped
2 Tbl mayonnaise
2 Tbl creole mustard
1 Tbl Dijon mustard
2 Tbl capers, chopped
1 Tbl shallot, minced
1 Tbl fresh parsley, chopped
1 cup + 2 cup panko breadcrumbs
Oil, as needed
Salt and pepper, to taste

Bacon Potato Hash:

4 yukon gold potatoes
8 strips Applewood smoked bacon, cut into lardoons
Salt and pepper, to taste

Asparagus:

1 bunch asparagus
2 oz olive oil
Salt and pepper, to taste

Citrus Hollandaise:

3 egg yolks
2 oz white wine vinegar
2 oz water
1 Tbl white peppercorns
1 bay leaf
1 shallot, sliced
1 lb clarified butter
1 lemon, zested and juiced
1 orange, zested
1 dash Tabasco
4 whole eggs (for poaching)
Salt and pepper, to taste

Directions

For the Crab Cake:

1. Mix all ingredients together except 2 cups of breadcrumbs. Form into desired size cakes. Roll cakes in remaining 2 cups of breadcrumbs. Heat sauté pan with a little oil. Cook cakes in pan until golden brown on both sides.

2. If cakes are large, finish in 350-degree F oven until heated all the way through.

For the Bacon Potato Hash:

1. Cut the potatoes into ½” dice. In a large sauté pan, heat bacon slowly to release the bacon fat. Add potatoes to the pan and sauté until golden brown. Season and set aside.

For the Asparagus:

1. Blanch asparagus in boiling water and shock in ice bath. Toss with salt, pepper, and oil. Grill asparagus and set aside.

For the Citrus Hollandaise:

1. Reduce vinegar, water, peppercorns, bay leaf, and shallots by half. Strain mixture. In a stainless steel mixing bowl over medium heat, whisk egg yolks and add vinegar mixture to ribbon stage. Take off heat and whisk in clarified butter to emulsify (should take about 8-10 oz of butter). Add in zest, Tabasco, salt, and pepper.

2. Poach 4 eggs in water with a splash of vinegar.

To Serve:

Lay down 3-4 asparagus and top with crab cake. Place poached egg on crab cake and spoon over hollandaise. Serve bacon potato hash on the side.