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Crab Cake Benedict with Avocado by

Tags: Seafood, Avocado

Ingredients

Fake Hollandaise:
1⁄2 cup mayonnaise
1⁄4 cup Sriracha
1 teaspoon minced garlic
1⁄4 teaspoon kosher salt

Crab Cake:
1 large egg
2 tablespoons mayonnaise
1 1⁄2 teaspoons Dijon mustard
1 teaspoon Sriracha
1 teaspoon Worcestershire sauce
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
2 tablespoons minced chives
3⁄4 pound lump crabmeat, picked over
1⁄3 cup fine fresh bread crumbs
1⁄2 cup canola oil

Egg:
2 cups baby arugula
1 small avocado, sliced
1⁄2 teaspoon distilled white vinegar or lemon juice
4 eggs
Freshly ground black pepper

Instructions

1. In a bowl, stir together the mayonnaise, Sriracha, garlic, and salt until combined. Refrigerate until ready to use.

2. In a bowl, whisk together the egg, mayo, mustard, Sriracha, Worcestershire, salt, pepper, and chives. Add the crabmeat and bread crumbs and gently fold, trying not to break up the crab. (Itís just a little bit of bread crumb to hold the cakes together, not a filler!) Form into 4 crab cakes, arrange them on a plate, cover, and refrigerate for 1 hour.

3. In a large skillet, heat the oil over medium-high heat. When the oil is shimmering-hot, gently lay the crab cakes in the oil and fry until golden on the underside, 4 minutes. Gently flip and fry an additional 4 minutes. Drain on paper towels and cover with foil to keep warm.

4. Bring a large skillet of water to a simmer over high heat.

5. Divide the arugula and avocado among 4 plates and top each plate with a crab cake. Cover with foil to keep warm.

6. Add the vinegar to the simmering water. Crack the eggs into individual small bowls and slip the eggs into the simmering water, remove the pan from the heat, cover, and let cook until the whites are solid, 3 to 4 minutes.

7. Using a slotted spoon, drain the eggs from the water and top each crab cake with an egg. Spoon some fake hollandaise sauce over each egg, season with pepper, and serve right away

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