Crab Cakes Benedict Print Email

6 English muffins, toasted
3-4 Tony's crab cakes, reshaped into 12 small crab croquettes
12 eggs, poached
12 oz Chile Hollandaise
(can substitute Tony's Hollandaise found in the freezer,
thaw & add pinch cayenne & salt plus 1 tsp Tony's Ground
Ancho Chili)

Chile Hollandaise
4 egg yolks
1 TBS fresh lemon juice
1/2 cup melted butter
1 pinch cayenne pepper
1 pinch salt
1 tsp Tony's Grand Ancho Chili

Reshape crab cakes into 12 small cakes.

Vigorously whisk the egg yolks and lemon juice together
in a stainless steel bowl, until mixture is thickened and
doubles in volume.
- Place the bowl over a saucepan containing barely simmering
water (or use a double broiler). The water should not
touch the bottom of the bowl. Continue to whisk rapidly.
- Be careful-don't let eggs get too hot,or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk
until the sauce is thickened and doubles in volume. Remove
from heat, whisk in cayenne, salt, and Tony's Grand Ancho Chili. Cover and place in a warm spot, until ready to use for the crab cakes Benedict.
- If the sauce gets too thick, whisk in a few drops of warm
water before serving.
- Place an open English muffin on each plate. Top each muffin half with a crab cake, a poached egg, and some Chile
Hollaindaise sauce.
- These are great werved with Tony's roasted sweet potato wedges which can be found in our deli!

Serves 6.

Prepared by Chef DeJohn