I've been sitting on 40 pounds of Brown King Crab from Adak. (Thank you Phil.) I've had a birthday party for each of my kids (E and J dearly love crab) and we've had several crab dinners in addition. You probably know that King Crab is a bit of hassle. It's easy to cook, but those super spiny shells are hard and it really hurts to hold them when you crack the shells before serving. (It's like holding a rose bush stem with really thick, sharp thorns. A big padded glove on the non-dominant hand and a foshizzel pair of scissors on the other does solve the problem.) The work of crab cracking can be a disincentive to serving it. Long story short, I've still got about 20 pounds and I need to use it up soon. I do appreciate having it and I love it like my kids do. So I don't want it to get old, plus it's taking up a lot of real estate in the freezer.
The other day Eric was telling me about a great Eggs Benedict he'd had at a local restaurant with a crab topping, and of course we have our own guest (and personal) favorite, Eggs Benedict Chinook, which incorporates cold smoked Bristol Bay red salmon. It got me thinking about Egg's Benedict with a crab cake base. It seemed like it would involve an awful lot of painful cracking work. Then again, I have all this crab. Another long story short- I decided it's an opportunity. : )
I set about looking for an easy crab cake recipe. I found one online and just tried it tonight. In a word. it's GREAT. Check out the photo above. These cakes are almost pure crab with very little filler, and are super easy to make. I think they will freeze well, so I plan to get the pain of crab cracking over in one sitting. I am going to make a whole bunch at once and lay them in, in the freezer, for the summer B and B season. I should have some happy guests!
Sharing the crab cake recipe here...
Crab Cakes for Eggs Bennie Aleutian
1 lb. crab meat
One rosemary flatbread cracker, equivalent to the size of 8 saltines, crushed. The bloggers recipe called for 8 saltines.
1 fresh egg - I used a fresh laid egg from Phil's sister Peggy's chickens
1 Tbsp. mustard- really, this may be too much. I thought there was too much of a mustard overtone. Experiment with what you like.
1 Tbsp. mayo (The bloggers recipe called for Greek yogurt.)
cayenne pepper- pinch, and then to taste
Fresh ground salt to taste
Fresh cracked pepper to taste
1 Tbsp. Olive Oil
Combine all ingredients in a bowl, except the oil. Heat that oil in a pan over medium heat.
Using your hands, form the mix into cakes 3 inches wide or so, 1 inch deep or so. The yield should be 5-6 cakes. Place the cakes in the pan and cook until lightly golden brown, about 3-4 minutes on each side.
While those are cooking, using your regular Eggs Bennie recipe... toast your English muffin. Layer some grated cheese on the muffin and microwave or broil for a few seconds to melt the cheese. Top that with your crab cake. Place your poached egg on the crab cake, and cover (smother) with your Hollandaise sauce. Sprinkle with paprika, basil flakes or parsley flakes. Serve hot.
Note: I like to serve my Eggs Bennie with a broiled tomato and roasted asparagus.
Another Note: Eric found a really cool way to poach eggs, on You Tube. They turn out perfect each and every time. Check it out. Easy schmeezy. (Instead of butter, I just spray a shot of Pam into the plastic. )
Marilyn Walsh Morgan