Eggs Benedict with Crawfish Cakes

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Howdy and Salut!  I was inspired by my recent travels to New Orleans to create this latest dish, Eggs Benedict with Crawfish Cakes.  Y’all, it’s to die for.  It’s crispy, savory, and buttery goodness!  I got the idea from a restaurant on Jackson Square called Stanley’s.  They serve a dish called Breaux Bridge Benedict which is Eggs Benedict with a fried Boudain Patty and ham slice.  I decided to put my own spin on this and I dare say it’s divine!

Eggs Benedict with Crawfish Cakes

  • Servings: 4
  • Difficulty: intermediate
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Crawfish Cake Ingredients:

  • 1 pound of cooked Crawfish
  • 1 Egg, beaten
  • 3 tbsp of Mayonnaise
  • 1 tbsp of Dijon Mustard
  • 1/4 tsp Tabasco Sauce
  • 1/4 tsp Worscheshire Sauce
  •  1 tbsp Old Bay Seasoning
  • 1 tbsp Fresh Parsley
  • 1/2 tbsp Fresh Chives
  • Fresh Ground Pepper to taste
  • 1 cup Panko Bread Crumbs

Eggs Benedict Ingredients:

  • 4 Eggs (for poaching)
  • 1/2 tbsp White Vinegar (for poaching, this is optional depending on your preferred poaching technique)
  • 1/4 tsp Tabasco Sauce
  • 3 Egg Yolks (for Hollandaise)
  • 1/2 tsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 1 stick of Real Butter (1/2 cup)
  • Fresh Ground Pepper for Garnish
  • Chopped Chives for Garnish
  • 4, 1/2 inch slices of French Bread, toasted and buttered

Directions:

Crawfish Cakes:

  • Squeeze as much juice out of the crawfish as you can.  Capture the juice in a bowl to save for other recipes or to make a crawfish butter.  (Crawfish butter: crawfish juice, butter, old bay seasoning)
  • Mix crawfish and all listed ingredients together.
  • Form 8 patties on a plate and let chill for 1-3 hours in the fridge.
  • Fry the crawfish patties in a skillet with 1/4 inch of vegetable oil, 4-5 minutes on each side.

Eggs Benedict:

  • Put a pot of water with vinegar on the stove and set it to simmer.  (simmer, not boil)
  • Place the 4 eggs into 4 separate little prep bowls.  Do not break the yolks.
  • Stir simmering water to make a whirl pool effect then slowly drop one egg in at a time.  Do not stir while the eggs are poaching.  Get the egg as close to the water as possible before dropping it in.  Poach for 3-4 minutes.
  • To make the Hollandaise use either a blender food processor that allows you to add liquid at the top while running it.  You may also use a traditional double boiler method but this is easier.  Use a slotted spoon to scoop poached eggs out and onto a paper towel.
  • Add the yolks, lemon juice, Dijon, Tabasco and blend in the food processor.
  • Melt the stick of butter in a bowl using the microwave.
  • Blend the Hollandaise mixture on high while slowly adding the hot melted butter.
  • Keep the Hollandaise warm until ready to serve by placing the container of Hollandaise in a bowl of warm water.

To serve, top the buttered and toasted french bread with 2 crawfish cakes, a poached egg, and drizzle with Hollandaise sauce.  Garnish with cracked pepper and chives.  Enjoy!

All photos are property of Katy from http://www.redbirdrecipes.com

 

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