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Рецепт Crab Cakes With Poached Eggs And Wild Mushroom Sauce
by Global Cookbook

Crab Cakes With Poached Eggs And Wild Mushroom Sauce
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Ингредиенты

  • 4 Tbsp. Butter
  • 3 c. Wild mushrooms sliced (shiitakes, oysters and chantrelles)
  • 3 Tbsp. Shallots
  • 1 tsp Garlic
  • 1/4 c. White wine
  • 3/4 c. Cream Salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. Butter
  • 2 Tbsp. Diced red pepper
  • 2 Tbsp. Diced onion
  • 2 Tbsp. Diced celery
  • 2 tsp Bayou Blast see * Note
  • 1 c. Crabmeat picked over for shells and cartilage
  • 1 x Egg Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. Flour
  • 2 Tbsp. Oil for sauteing
  • 1 Tbsp. Minced parsley for garnish
  • 4 x Large eggs
  • 1 Tbsp. Salt
  • 1 tsp White vinegar

Инструкции

  1. Mushroom sauce: In a medium saucepan heat 2 Tbsp. of butter. Add in mushrooms and shallots and saute/fry for 3 min. Add in garlic and wine. Boil till reduced by half. Add in cream and 1/4 c. water, bring to a boil and reduce for 3 min. Using an immersion blender, add in remaining butter and pulse 5 times. Sauce shouldn't be smooth. Season with salt and pepper. Set aside in a hot place.
  2. Preheat oven to 375 degrees.
  3. Crab cakes: Heat butter in a small saute/fry pan. When it begins to foam, add in diced vegetables, season with 1 tsp. Bayou Blast and cook for 2 min. Transfer to a small bowl. Add in crabmeat and egg. Season to taste with salt and pepper. Season flour with remaining Creole seasoning. Roll each cake in flour, shaking off excess. Heat oil in a saute/fry pan. When it ripples, add in crab cakes and cook till golden brown on bottom side. Flip and transfer pan to oven to finish cooking while you poach Large eggs.
  4. Poached Large eggs: Add in vinegar and salt to a large pot of boiling water. Reduce heat to simmering, and begin stirring water clockwise. Crack Large eggs, one at a time, into water. They will take instant form. Cook for 3 min. Remove carefully with a slotted spoon. Pat dry with paper towels.
  5. To assemble: Remove crab cakes from oven and place two on each dinner plate. Top each cake with an egg. Spoon a generous portion of mushroom sauce over and garnish with parsley.
  6. This recipe yields 2 servings.