Cajun Crab Cake Benedict with Fried Green Tomatoes
A delectable twist on a classic Eggs Benedict with a Cajun spiced crab cake as the main ingredient with layers of fried green tomatoes and a poached egg. A spicy lemon hollandaise sauce is the finishing touch!
Equipment
- Dutch oven or similar medium pot for poaching eggss
- slotted spoon for removing the egg
Ingredients
For the Fried Green Tomatoes:
- 1 Green tomato large, sliced ¼” thick (4 slices)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
For the Hollandaise Sauce:
- 3 Egg yolks
- 2 Tablespoons water
- Pinch kosher salt
- 6 Tablespoons unsalted butter room temperature
- 2 Tablespoons lemon juice
- 1 teaspoon Cajun seasoning
For the Poached Eggs
- 4 large eggs
- 1 Tablespoon white vinegar
Garnish:
- 4 Green onions green parts only, sliced thinly
- 1 teaspoon Cajun seasoning
- Louisiana Hot Sauce - a few drops for garnish if desired
Instructions
Prep the Tomatoes
- Sprinkle the tomatoes on both sides with salt and pepper to season. Heat the vegetable oil over medium heat in a large sauté pan or large skillet. There should be just a very thin layer of oil - just enough to lightly coat the pan.
Fry the tomatoes
- Gently place the tomatoes in the oil and shallow-fry until they are tender - about two minutes on each side depending on thickness. Remove from the oil to a rack, parchment, or paper towel to drain.
Make the Hollandaise
- Next, begin your homemade Hollandaise sauce. Combine egg yolks, the water, and salt in a medium saucepan. Over low heat, whisk constantly and vigorously. The sauce should thicken in 5 minutes or so.
- Once thickened, whisk in butter a tablespoon at a time. Then whisk in lemon juice and Cajun seasoning.
- The sauce should be a nice yellow color and thick. Keep warm over another pot of hot water (double boiler) until ready to serve. You can also keep it in an insulated bottle (think Thermos). Just keep it above 140°F.
Reheat the Crab Cakes
- This can be done while making the sauce. Gently reheat the crabcakes in a small skillet over low heat with a touch of oil, butter, or nonstick cooking spray
Poach the Eggs
- Reduce heat on the medium-large pot of boiling water so the water is at a low simmer. You do not want a rapid boil at this point. Add the splash of white vinegar to the water. Break each egg into an individual small ramekin or small bowl.
- When the water is simmering, stir in a clockwise direction to create a gentle whirlpool. Slide an egg into the center of the pot, loosen from the bottom with a rubber spatula and move it toward the outside of the pot. Repeat with the other 3 eggs, moving quickly. While the eggs cook, assemble your crab cake and fried green tomato slices on plates, with the crab cake on the bottom and the tomatoes on top of the crab cakes.
- When the eggs are finished (use 2 minutes as a guideline), remove with a slotted spoon, gently dry with paper towels and plate on top of the fried green tomatoes.
Finish the Dish
- Give the warmed sauce a good whisk and pour as you like over the egg. If the sauce thickens too much, you can thin with a little warm water. Sprinkle with Cajun seasoning, hot sauce, extra cayenne pepper for more heat, and sliced green onions and serve.
Nutrition
Calories: 362kcalCarbohydrates: 17gProtein: 12gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 418mgSodium: 971mgPotassium: 220mgFiber: 2gSugar: 1gVitamin A: 1663IUVitamin C: 5mgCalcium: 72mgIron: 3mg
Tried this recipe?Let us know how it was!
