Recipe | Caribbean Crab Cakes Benedict with Pink Champagne Pairing
February is crab season. This delicacy of the sea is incredibly popular during this time a year. While having a huge helping of freshly steamed crab with a side of butter is always tried and true, there are many recipes with crab that can increase the rich flavor of the shellfish.
Caribbean Crab Cakes Benedict
- 3 saltine crackers
- 3 (1-ounce) slices French bread, torn
- 1 pound fresh lump crabmeat, drained
- 1 cup mayonnaise
- 1 egg white
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon seafood seasoning
- 1/4 cup peanut oil
- 2 tablespoons unsalted butter
- 2 avocados, peeled and sliced
- 6 large eggs, poached
- Caribbean Hollandaise Sauce
- Cracked black pepper
- Garnish: diced red bell pepper
- Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.
- Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
- Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.
- Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.
In addition to this terrific recipe, the inclusion of a Pinot Noir Champagn or “Pink” Champagn would result in the perfect pairing. Research shows bubbly actually boosts memory, but only if it’s made from red grapes. So next time you raise a glass, think pink!
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