CRAB CAKE EGGS BENEDICT

Ingredients Weight Measure
Poached Eggs 4 ea.
Hollandaise Sauce 1/4 cup
Crab Cakes, prepared 4 ea.
TABASCO® brand Original Red Sauce 1/4 cup & 2Tbsp.
Russet potatoes, peeled, grated 2 ea.
Green onions, minced 1 bunch
Eggs, whisked 2 ea.
All purpose flour 1/2 cup
Vegetable oil 3 cups

Method

  1. Mix the shredded potatoes, 2Tbsp. TABASCO® Sauce, green onions, eggs, and flour. Combine until mixture is fully blended.
  2. Heat your oil to 325°F.
  3. Make a flat pancake (make a total of 8) of the potato mixture the size of the palm of your hand and a quarter inch thick, fry until golden brown on both sides, remove from the oil and place on a drip tray.
  4. Heat the crab cakes until hot.
  5. Mix the TABASCO® Sauce with the hollandaise sauce, keep warm on the side.
  6. Place a pancake on each plate laying a crab cake on top, spoon some of the hollandaise over the crab cake, lay a poached egg on top of the crab cake.
  7. Spoon more of the hollandaise over the egg, cover with another pancake.

Yield: 4 servings