CRAB CAKES BENEDICT WITH LIME HOLLANDAISE AND SALSA CRUDA Michael Domitrovich, executive chef, Montauk Yacht Club Resort & Marina, Montauk, N.Y., www.montaukyachtclub.com; wine pairing by Marlene Rossman Yield: 3 servings 1 1/2 c. panko breadcrumbs plus additional 1/3 c. 1 t. blackening spices plus additional 1/2 t. Pinch salt and pepper 1 T. canola oil 1/2 c. red onion, diced 1/4 c. poblano pepper, diced 1/4 c. red bell pepper, diced 2 T. celery, diced 1/4 t. kosher salt 1/8 t. freshly ground black pepper 1/4 c. mayonnaise 2 T. whole grain mustard 2 T. Dijon mustard 8 oz. lump crab meat 1 t. fresh lime juice Vinegar, as needed 2 T. butter 2 T. canola oil Lime Hollandaise (recipe follows) 6 large eggs Salsa Cruda (recipe follows) Method (1) Prepare seasoned breadcrumbs by combining 1 1/2 c. panko with 1 t. blackening spices and a pinch of salt and pepper. Stir to combine; set aside. (2) Heat canola oil in a skillet over medium-high heat. Sauté red onion, poblano, red bell pepper and celery until soft and slightly browned, 3-4 minutes. Season with salt and black pepper. (3) Transfer to a mixing bowl, and cool slightly. Add mayonnaise, both mustards, and additional blackening spice and panko. Add crab and lime juice; gently fold all the ingredients together. Set aside to allow everything to meld together, about 10 minutes. (4) Shape mixture into 6 or more patties about 2 1/2” in diameter by 1” thick. Dip cakes in seasoned breadcrumbs on both sides, gently pressing so crumbs adhere; do not handle them too much. (The recipe can be prepared up to this point 1 day in advance.) (5) Heat butter with canola oil in a large nonstick skillet. Place crabcakes in the pan and sauté until golden brown and crispy, 2-3 minutes per side. Transfer to a baking sheet, and keep crabcakes warm in a 300˚F oven. (6) Poach the eggs in gently simmering water with a dash of vinegar. (7) To serve, place 2 crab cakes on each serving plate, and top each crab cake with a poached egg. Divide Lime Hollandaise equally among the crab cakes Benedict, drizzling some on each plate. Sprinkle each egg with a little blackening spice, and top with a spoonful of Salsa Cruda. Serve immediately with home fries or tortilla chips. Lime Hollandaise 3 large egg yolks 1 1/2 T. water 1/2 c. butter, melted 2 t. fresh lime juice 1/4 t. kosher salt Method (1) Whisk egg yolks and water in a mixing bowl set over a saucepan of simmering water until eggs are thickened, 3-5 minutes. Be careful not to let the eggs get too hot. (2) Remove the bowl from the heat, and add melted butter slowly and steadily, whisking all the while. Add lime juice and salt, and continue to whisk. Set aside. You may need to whisk hollandaise over the simmering water before serving so that the sauce emulsifies fully and is hot enough, but be careful not to heat it too quickly or the sauce will break. Salsa Cruda 3/4 c. diced tomatoes 2 T. red onion, diced 1 T. fresh cilantro, coarsely chopped 2 t. jalapeño, minced 1 t. fresh lime juice 1/4 t. kosher salt 1/8 t. freshly ground black pepper Method (1) Combine all ingredients in a bowl. Stir to combine. (2) Set aside to marinate at room temperature. If your tomatoes are really juicy, strain off some liquid before serving. Wine pairing: Novelty Hill Sauvignon Blanc 2007 (Washington), with flavors of pear, peach and citrus, as well as a light, fresh and lively finish, is perfect with the creaminess of the dish. www.chefmagazine.com July 2009 | 27