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
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
- 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.
- 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