Poached Eggs & Satsuma Hollandaise over Crab Cakes
For The Crab Cakes
- 1 Pound crabmeat, picked over
- 1 cup diced white bread
- 0.67 cup mayonnaise
- 2 green onions, chopped
- 2 dashes Tabasco
- freshly ground black pepper
- 3 cup bread crumbs
- 0.25 cup canola oil
For the crab cakes, gently mix together the crabmeat, diced bread, mayonnaise, and green onions in a bowl. Season with Tabasco, salt, and pepper. Put the bread crumbs in a shallow bowl. With your hands, gently form the crab mixture into 8 patties and carefully dredge in the bread crumbs.
Heat the canola oil in a skillet over medium heat. When the oil is hot, cook the crab cakes, in batches, until golden on both sides. Transfer to a baking sheet. The crab cakes may be cooled and refrigerated, then reheated or kept warm in a 200? oven.
For the hollandaise, combine the satsuma juice, vinegar, ginger, shallots, peppercorns, coriander, thyme, and bay leaf in a small saucepan over medium heat and boil until the liquid is reduced by half. Strain the reduction into a small bowl (discard the solids), whisk in the lemon juice, and let cool.
For The Hollandaise
- 1 tsp coriander seed
- leaves form 1 sprig freshy thyme
- 1 bay leaf
- juice of 1/2 lemon
- 4 egg yolks
- 1 cup hot clarified butter (between 135° and 145°)
- 1 pinch cayenne pepper
- tabasco sauce
- 1 tsp salt
- 8 eggs
- 1 tsp black peppercorn
- 1 shallot, minced
- 0.5 cup satsuma or orange juice
- 1 Tbsp white wine vinegar
- 1 1-pinch piece of ginger, peeled and crushed
Pour the satsuma reduction over the egg yolks in a bowl and whisk well. Whisk in 1 tablespoon water. Place the bowl over a pot of simmering water, to make an improvised double boiler. Continue whisking the eggs over the hot water until they thicken and coat the back of a spoon, about 5 minutes. Remove from the heat.
Place the bowl on a secure surface or have someone hold the bowl as you continue to whisk the yolks while adding a slow, steady stream of hot clarified butter. When all the butter has been added, season with cayenne, salt, and Tabasco, and keep the sauce in a warm place near the stove.
Remove the crab cakes from the oven and transfer to a large serving platter.
For The Poached Eggs
- 1 Tbsp white vinegar
For the poached eggs, combine 2 1/2 cups water, the vinegar, and salt in a medium saucepan and bring to a boil. Lower the heat to a barely bubbling simmer. Crack each egg over the pot and gently lower it into the water. You can poach the eggs in batches. Cook the eggs for 3 minutes, remove with a slotted spoon, shaking off the water.
Place one poached egg on each crab cake. Drizzle the hollandaise over the top and serve.
Recipe courtesy of My Family Table by John Besh/Andrews McMeel Publishing, 2011.