St. Charles Bay Crab Cakes and Poached Eggs on Fried Green Tomatoes with Orange-Ginger Hollandaise Sauce

Servings: 8

Author:

Course:

Main Course

Cuisine:

All Year

Keywords:

sauce Seafood eggs ginger tomato orange crab

Instructions

1 Carefully pick through the crabmeat to remove any bits of shell or cartilage;
take care not to break up those beautiful lumps! Set aside. In a large bowl,
combine the egg, Worcestershire sauce, mustard, parsley, lemon juice, Seafood
Magic and mayonesa. Whisk to blend well. Add the green onions, bell pepper and
crushed crackers; stir to incorporate. Gently fold in the crabmeat, distributing
all ingredients evenly.
2 Form the crab mixture into 8 cakes, patting them tightly in your hands. Place on
a parchment-lined baking sheet, cover loosely with parchment and refrigerate
until ready to cook.
3 To fry the crab cakes, melt the butter in a heavy-bottomed skillet over medium
heat; stir in the oil to blend well. Add the crab cakes (in batches if needed),
taking care not to crowd the pan. Fry the cakes for about 3 to 5 minutes per
side, turning once, or until golden brown and firmly cooked. Keep warm in a low
oven.
4 place the sliced tomatoes on a plate lined with paper towels to drain off excess
moisture. Toss together the flour, salt, pepper and cayenne in a shallow baking
dish, blending well. Heat ½-inch of oil in a heavy-bottomed, preferably
cast-iron, skillet over medium heat.
5 When ready to fry the tomatoes, dredge them first in the seasoned flour, coating
well and shaking off all excess, then in the egg wash, coating well. Give the
tomato slices a final dredge in the panko/cornmeal/Vegetable Magic mixture,
patting the panko into both sides of the slices. Gently shake off excess.
6 Fry the tomato slices in the hot oil for about 2 to 3 minutes per side, turning
once, or until golden brown. Drain on a wire rack set over a baking sheet. Keep
warm.
7 To make the orange-ginger hollandaise sauce, combine the white wine, orange zest
and juice, ginger, shallot, toasted coriander seeds and thyme sprig in a small,
heavy-bottomed saucepan over medium heat. Cook the mixture, stirring often,
until the liquid is well infused with the flavors and reduced by half. Strain
the mixture through a fine-meshed wire strainer into a small bowl, pressing down
to remove all liquid; set aside. Discard the solids left in the strainer.
8 In the work bowl of a food processor fitted with a steel blade, combine the
infusion liquid, egg yolks, lemon juice, mustard, salt and cayenne pepper.
Process until the mixture is thickened and lemon-yellow in color, about 4
minutes. Stop and scrape down the sides of the bowl. With the machine running,
slowly add the hot melted butter through the feed tube until all has been added.
Continue to process for another minute to form a strong emulsion. Transfer to a
bowl and cover with plastic wrap to keep warm. Whisk just before serving.
9 Place a slice of fried green tomato on each serving plate. Top each with a crab
cake, then a poached egg (recipe here). Drizzle the warm orange-ginger
hollandaise sauce over each portion, allowing the sauce to ooze onto the plate a
bit. Scatter a few pieces of sliced green onion over the tops and serve
immediately.

St. Charles Bay Crab Cakes and Poached Eggs on Fried Green Tomatoes with Orange-Ginger Hollandaise Sauce

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook