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Crab Cakes with Poached Eggs, Blistered Tomatoes, & Béarnaise Sauce

Yields4 ServingsPrep Time30 minsCook Time10 minsTotal Time40 mins

 ½ lb jumbo lump crabmeat (8 ounces)
 ½ medium red bell pepper, diced
 ½ medium green bell pepper, diced
  cup Panko bread crumbs
 ¼ cup mayonnaise
 ½ tsp Louisiana Hot Sauce
 ½ tsp Creole Seasoning
 ½ tsp Dijon mustard
 ¼ cup all-purpose flour
 1 large egg
 ½ tsp salt
 ¼ tsp freshly ground pepper
 2 tbsp butter
for the blistered tomatoes:
 1 tsp olive oil
 1 cup cherry tomatoes
 ¼ tsp salt
for the poached eggs:
 4 large eggs
 boiling water
for the Béarnaise sauce:
 ¼ cup white vinegar
 ½ cup white wine
 1 large shallot, sliced
 ½ tsp whole black peppercorns
 4 sprigs tarragon, half of the leaves removed and diced
 2 egg yolks
 1 ½ sticks butter (12 tablespoons)
  tsp salt
 freshly ground pepper
1

In a large bowl, combine all of the ingredients for the crab cakes, except the butter. Divide the mixture into 4 large crab cakes or 6 small crab cakes. (At this point, you can place the made crab cakes in the refrigerator until you are ready to cook them.)

2

Melt the butter in a large skillet over medium-high heat. Cook the crab cakes in the butter for 2-3 minutes on each side, being careful when you turn them. Remove from the pan and drain the extra oil on paper towels.

to make the blistered tomatoes:
3

Add the oil to a small saucepan over medium-high heat. Once the oil is sizzling, add the tomatoes and cook turning frequently until the tomatoes become blistered and start to burst. Season with the salt. Remove from the heat and place on top of the crab cakes.

to make the peached eggs:
4

Bring a medium pot of water to boil. Once the water is boiling, reduce the heat to a simmer. Crack each egg separately and add them one at a time to the simmering water. Cook for 3-5 minutes and remove with a slotted spoon. Place on top of the crab cakes and tomatoes.

to make the Béarnaise sauce:
5

In a small saucepan over medium heat, place the white vinegar, white wine, shallots, peppercorns, and two tarragon sprigs. Cook for 5-10 minutes until the liquid reduces to about 1/4 cup. Strain the mixture and place into a small liquid measuring cup that is no larger around than an immersion blender. Add the eggs to the mixture.

6

Place the butter in another bowl and melt. Once the butter is melted, use your immersion blender in the egg/liquid mixture and start to blend, slowly adding the butter while blending. The mixture will start to emulsify and thicken. Once the mixture is thickened, add the diced tarragon leaves. Season with salt and pepper. Serve over the crab cakes.

Nutrition Facts

Servings 4