Sunday, May 8th - Spicy Lemon Crab Cake Benny - My 1st Mom's Day Brunch

Spicy Lemon Crab Cake Eggs Benedict

There's not alot about the Hallmark holidays that I subscribe to unless they entail the obligatory indulgent meal.  It was a few weeks ago and I am catching up on a post that well deserves recognition.  D spent a good couple of hours assembling my extravagant brunch and it was well worth the wait.  Each part of the meal is something you could have separately.  We have made the Crab Cakes on their own for appetisers. And I love making Poached Eggs and have perfected it.  It was interesting to see D tackle something that is my regular domain.

I had something similar to this a while back at a Jamaican Restaurant called the Reef.  Surprisingly, the Reef serves breakfast.  Even more suprisingly, they serve breakfast on theme.  They have an amazing Eggs Benedict called Jamaican Me Crabby.  You guessed it.  Poached Eggs on a Jamaican Crab Cake.  I have mentioned it to D more than once.  I'm glad he was listening :^D

You'll need two Perfect Poached Eggs per Person (recipe posted here)
You'll need two Spicy Lemon Crab Cakes (recipe posted here) per Person.  You can buy fresh picked crab at most fish counters.  Our local Choices Market always has some.  DO NOT USE Krab Stick.  Blech! 

On the side are classic Sauteed Herbed Potatoes finished in the oven with the...

Oven Roasted Tomatoes

12 small Tomatoes, the ping pong sized on the vine type or 8 Roma
4 sprigs fresh Thyme, roughly chopped
Course Salt
Olive Oil

Preheat the oven to 250F

Wash and dry the Tomatoes.  Slice the Tomatoes in half.  Toss in 2 T Olive Oil quickly.

Spread the Tomatoes out cut side up on a baking sheet.  Sprinkle with the fresh Thyme and Salt.

Bake for 2 hours (ideally 4-6).  They keep well in the fridge.  You can bake longer and they taste like Sun Blushed.

Easy Béarnaise Sauce

1 Stick Butter (1/4 c) cut into 8 pieces
3 Egg Yolks
1 Shallot, finely minced
1/2 T fresh Tarragon, minced, plus a pinch for garnish
1 T Lemon, juiced
1/4 c White Wine Vinegar
2 T dry White Wine
Salt
White Pepper (optional)

In small sauce, add the Shallot, Wine, Vinegar and Lemon Juice bring to a strong simmer/near boil for 5 minutes until it reduces by half.  Pour into a blender.  Place the lid on.  Run on low.  Remove the little cup thing at the top and drop in 1 yolk at a time.  You want to cook the Yolks but not scramble them by over heating. Turn up the blender one notch.

Add the Butter one pat at a time.  Blend until the mixture looks smooth and creamy. Taste and adjust seasoning with Salt and White Pepper.  Replace the little cup on the lid.  Turn up high for 1 minute.  Stir in the Tarragon and set aside.

If it separates, you can whisk another Yolk with a T of Lemon Juice and add it too the blender.  What does separated Béarnaise look like? It looks like cream swimming in oil. This can happen if you tried to add too much Butter or Butter too fast.

If you're good, you can skip the blender and do this with a whisk over VERY low heat on the stove top.  You need to move the saucepan on and off the heat now and again to keep the mixture hot but not scramble the eggs. If you're going to do it the classic way, you'll be adding Yolks and butter to the reduced Wine/Vinegar
over a double boiler.  Too much fuss on this particular day with the Crab Cakes, Tomatoes and Potatoes on the go.

Spicy Lemon Crab Cake Eggs Benedict

Assembly

Place 2 Spicy Lemon Crab Cakes on the plate
Place a Perfect Poached Egg on each Crab Cake
Drizzle over the Bearnaise Sauce and sprinkle some additional Tarragon (optional)
Serve with Oven Roasted Tomatoes and Herbed Potatoes.

I definitely felt treated. I'm already worried about what to make D for Father's Day.  Yikes! YUMMO!

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