Tag: main course
Crab Cakes Benedict
Crab Cakes Benedict
Eggs benedict is great, but how about adding crab cakes into the mix?! Crab cakes, soft boiled eggs, and Hollandaise sauce over English muffins is a marriage meant to be. You can use store bought crab cakes or make your own from scratch. My Maryland-style crab cake recipe attached below will make your belly very happy.
Ingredients
- 4 crab cakes homemade or frozen
- 2 tbsp butter
- 2 English muffins sliced in half and toasted
Soft Boiled Eggs
- 4 large eggs
- water
- 1 tbsp vinegar
Hollandaise Sauce
- 2 tbsp butter
- 2 egg yolks beaten
- 2 tsp lemon juice
- 1 tbsp heavy cream
Instructions
Crab Cakes
- Melt the butter in a small skillet over medium heat. Fry the crab cakes for 4-5 minutes a side until golden brown. Set aside.
Hollandaise Sauce
- Melt the butter in a small pot over low heat.
- Beat the egg yolks, lemon juice, and cream together in a small bowl.
- Whisk in 1 tbsp of the melted butter into the yolk mixture to temper the eggs.
- Whisk in the tempered yolk mixture into the rest of the melted butter. Turn off the heat.
Soft Boiled Eggs
- Bring 3” of water to a boil in a small pot. Add in the vinegar. Reduce the heat to medium. Crack each egg into a measuring cup and carefully drop into the water. Simmer for 3-5 minutes depending on how you like your eggs cooked.
Assembly
- Top each of the English muffins with a crab cake.
- Place a soft boiled egg on each of the crab cakes.
- Spoon over the Hollandaise sauce over each of the crab cakes benedicts.
Maryland-Style Crab Cakes
Every time I go to Baltimore, I have to go to the Lexington Market and get a crab cake at Faidley’s Seafood. They’re spendy, but are considered to be some of the best crab cakes in the world. You can make crab cakes at home for a fraction of the price, all considering that good quality lump crab meat will cost you about $50 lb. But I guess getting 7-8 crab cakes for that much is better than paying $25 for just 1.
Ingredients
- 1 lb jumbo lump crab meat
- 20 saltine crackers crushed
- 1/2 cup mayonnaise
- 1 egg beaten
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp old bay seasoning
- 1/4 cup parsley chopped
- vegetable oil for frying
Instructions
- Mix together the mayonnaise, egg, dijon mustard, Worcestershire sauce, hot sauce, and old bay seasoning.
- Fold in the crab meat, along with the crackers and parsley.
- Form into 1/3 lb. cakes. Place on parchment paper and refrigerate for 1 hour.
- Heat up 1/4” of vegetable oil in a sauté pan over medium heat. Place the crab cakes into the pan.
- Fry until golden brown; about 4-5 minutes a side.
Green Buffalo Wings
Green Buffalo Wings
I was making different marinated wings at work for the stuperbowl at the crack of dawn and I asked myself, “why not green buffalo wings?” So I made it happen. The sauce is just like the orange buffalo sauce made with a cayenne pepper base, but now with green tabasco. I added a bunch of minced garlic and a serrano pepper to give it an extra kick.
Equipment
- immersion blender
Ingredients
Wings
- 3 lbs chicken wings
- 1 tbsp dried oregano
- 1 tbsp dried cilantro
- 2 tsp cayenne pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
Green Buffalo Sauce
- 4 tbsp unsalted butter
- 6 garlic cloves minced
- 1 serrano pepper chopped
- 1/2 cup jalapeño tabasco sauce
- 2 tbsp Worcestershire sauce
- 1/4 cup cilantro chopped
Instructions
- Mix the spices together and season the chicken wings. Place on a wire rack over a baking sheet lined in foil.
- Bake in a preheated 400° oven for 30 minutes. Flip the wings.
- Bake for another 30 minutes until crispy.
- Melt the butter in a small pot on low heat. Add in the garlic and serrano. Sauté for 3-4 minutes.
- Add in the jalapeño tabasco, Worcestershire sauce, and cilantro. Purée with an immersion blender and turn off the heat.
- Toss the wings in the sauce.
Catfish Po’Boy
Catfish Po’Boy
I love me a good po’boy sandwich; whether it has fried shrimp, fried catfish, fried crawfish, Louisiana hot links, fried alligator, or fried oysters on it. The sandwich was said to be created by the Martin family in Louisiana in 1929 at their restaurant; made to feed dock workers, farmers, streetcar workers, and other “poor boys” in the neighborhood. The sandwich always has one of the proteins mentioned above, along with shredded lettuce, tomato, sometimes pickles, and either mayonnaise or remoulade sauce.
Ingredients
- 1 catfish fillet 6-8 oz
- 2 tbsp cajun seasoning separated
- 1/3 cup flour
- 1/4 cup yellow or white cornmeal
- 1/4 cup buttermilk
- 2 tbsp hot sauce
- vegetable oil for frying
Sandwich
- baguette or telera roll
- tomato sliced
- lettuce shredded
- remoulade sauce.
Instructions
- Season the catfish fillet with 1 tbsp of cajun seasoning.
- Dust the catfish with 2 tbsp of flour on both sides.
- Mix together the buttermilk and hot sauce.
- Coat the catfish in the buttermilk.
- Mix together the remaining flour and cajun seasoning with the cornmeal.
- Coat the catfish with the flour/cornmeal mixture. Shake of any excess.
- Heat up slightly less than a 1/4” of cooking oil in a sauté pan over medium heat. Carefully place the catfish fillet into the oil.
- Fry for 5 minutes a side until crispy.
Sandwich Assembly
- Spread a generous amount of remoulade sauce on both sides of the baguette.
- Place slices of tomato on the top half and shredded lettuce on the bottom half. Place the catfish fillet on top of the lettuce.
Remoulade Sauce
Remoulade sauce has French origins and is a staple of Creole and Cajun cuisine. The zingy sauce is mayo based, flavored with ingredients such as hot sauce, lemon juice, creole mustard, just to name a few. The sauce pairs great with catfish, shrimp, crab cakes, and just about anything fried and crunchy.
Ingredients
- 1 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp Louisiana hot sauce
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 green onion finely chopped
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Instructions
- Mix all of the ingredients together.
