Crabcake Benedict with a Dijon Hollandaise
- 1 cup crabmeat
- 1 egg
- 1/4 teaspoon red pepper flakes
- 2 tablespoons almond meal
- 1/4 teaspoon salt
- 10 Brussels sprouts, finely chopped
- 2 pieces of uncured bacon, finely diced
- 1 large shallot, finely diced
- 2 eggs, poached
- 1/4 cup ghee or organic, unsalted butter
- 2 beaten egg yolks
- 2 teaspoons water
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- In a medium bowl, combine crabmeat, egg, red pepper flakes, almond meal, and salt until mixed. Set aside in the refrigerator.
- In a large skillet, cook bacon and shallots on medium heat for a couple of minutes to start rendering the bacon. Add chopped Brussels sprouts. Continue to cook for another five minutes. Push this mixture to the side of the pan.
- Form two patties with the crab mixture and cook in the same pan. I push the side of the pan with the Brussels sprouts mixture off the burner so that it is not getting direct heat. Cook patties for about 4 minutes per side until done. Keep in skillet. Set aside.
- Poach two eggs.
- While they are poaching, fix your hollandaise. Place ingredients in the top part of a double boiler (don’t let the boiling water below touch the top pan), slowly adding the butter. Whisk continuously until the butter melts and the sauce thickens.
- Plate a crabcake. Add 1/2 of the Brussels sprout mixture on top of the crabcake. Top with a poached egg and drizzle with the hollandaise. Serve immediately.