Maryland Crab Cakes Benedict

Maryland Crab Cakes Benedict

Ingredients:

1 T. unsalted butter

⅓ c. diced red pepper

⅓ c. diced  onion

1 lb. Jumbo lump crabmeat, picked

1 c. mayo

2 egg yolks

1 teaspoon Old Bay Seasoning

½ T. Dijon mustard

½ c. plain breadcrumbs

1 t. minced parsley

1 t. salt

½ t. black pepper

Oil for frying

6 pieces of Virgina baked ham

6 poached eggs

3 English Muffins

Chopped fresh chives

Hollandaise sauce



Directions:

Melt butter in large sauté pan. Add the next 3 ingredients and cook until veggies are browned. Cool and squeeze out the liquid from veggies.

Combine crab, mayo, yolks, spices, mustard, breadcrumbs, parsley, salt and pepper. Mix well. Fold in crabmeat gently and then make six crab cakes.


Heat oil in skillet to 350. Add cakes to pan and sear. Once first sides are browned, turn cakes and place in oven for 10 minutes.

While cakes are baking, Poach eggs and add ham to pan and cook until heated through, turning once, about 3 minutes. Toast English Muffins.

To serve, place 1 English Muffin ( 2 halves ) on plate, add a piece of ham to each half of muffin.Top with crab cakecakes, a poached egg and serve with Hollandaise with chives sprinkled on top.

Maryland Crab Ravigote

Maryland Crab Ravigote

Ingredients:

 6 large tomatoes

 1 1/2 teaspoons Salt

1 pound backfin crabmeat, flaked

2 teaspoons Old Bay Seasoning

 1/2 teaspoon Dry mustard

1 Tablespoon Olive Oil

2 Tablespoons Parsley, minced

1 Hard Boiled egg, diced

3 Tablespoons Vinegar

1 Cup Mayonnaise

1 teaspoon Capers, minced

6 large olives with pimento, minced



Directions:

Wash  tomatoes and cut out stems and centers. Sprinkle them lightly with half the salt. Mix the rest of the salt with the crab meat, Old Bay, mustard, olive oil, parsley, egg, mayonnaise, capers, olives and vinegar. Fill this mixture into the tomatoes and chill thoroughly.