• Crab Cake Benedict
  (prepare crab cake on griddle, English muffin on griddle, egg in Raclette)

1. Place the potatoes on the griddle, then while they are sizzling place the eggs in the Raclette and slide under griddle for poaching.
   
   
2. Now place crab cakes on griddle and cook 3 to 4 minutes per side, tossing your home fries around to make sure they are evenly browned.
3. 
   
4. Start adding English muffins, mayo side down, then when browned turn over and place at the end of the griddle to keep warm.
   
   
5. Now add the asparagus, turn frequently while seasoning with salt and pepper and lemon juice.
   
   
6. For plating, place the English muffins onto plate, top with crab cakes, then top with poached egg by sliding it out of Raclette, then cover with 2-ounces of Hollandaise sauce.
7. 
   
8. Serve up the home fries and the asparagus, place a lemon wedge on the plate, sprinkle with freshly chopped .
   

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Tip:
If you can’t find fresh crabmeat, you can make this with uncooked shrimp.

Follow recipe for making the crabcake, but instead of sautéing them in a sauté pan, cook them on the gourmet grill with a teaspoon of olive oil for 4 minutes per side.

Serving Size: 12 crab cakes

Ingredients
2 tablespoons olive oil
1/2 each medium (about 4 ounces) red, yellow bell peppers, cored, seeded and finely diced
1/2 medium (about 4 ounces) red onion, finely diced
1 cup heavy cream
1/2 teaspoon finely chopped jalapeño pepper
2 teaspoons each, chopped fresh chives, chopped fresh dill, chopped Italian parsley
Leaves from 2 sprigs fresh thyme
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup fresh breadcrumbs
1 extra-large egg, lightly beaten
1 cup finely ground almonds
1 1/4 pounds fresh crabmeat, any shells removed
2 tablespoons (1 ounce) unsalted butter
2 tablespoons vegetable oil
3 cups mixed greens of your choice, cut or torn into bite-size pieces

1. In a 10-inch skillet, heat the olive oil.
2. Sauté the diced onions and red and yellow peppers until the onions are translucent and the peppers are tender, 8 to 10 minutes.
3. Remove the peppers and onions with a slotted spoon and transfer to a large bowl and let cool.
4. In the skillet, add the heavy cream and jalapeño and reduce heat until 1/2 cup remains.
5. Cool and add to the pepper and onion mixture.
6. Stir in the chives, dill, Italian parsley, thyme, salt and cayenne pepper.
7. Stir in the egg and 1/2 cup each of breadcrumbs, and finely ground almonds.
8. Gently fold in the crabmeat. Mixture will be lumpy.
9. Divide the mixture into 12 and shape in to small crabcakes.
10. Combine the remaining 1/2 cup each breadcrumbs and ground almonds on a flat plate.
11. Dip both sides of each crab cake into the mixture and coat well.
12. Place on a tray and refrigerate, covered, for 1 to 3 hours.
13. When ready to serve, melt the butter and vegetable oil in a large skillet.
14. Over medium-high heat sauté half the crab cakes until golden brown, about 4 minutes on each side.
15. Transfer to drain on paper towels.
16. Keep warm in oven at 200 degrees F.
17. If necessary, use additional oil and cook remaining crab cakes.

Wine Recommendation
These crab cakes make a perfect start to a dinner, and you need a wine that not just complements them, but also asserts itself quickly. Look for a grassy Sauvignon Blanc from Sancerre, the Loire or one of the new world whites from Australia or New Zealand.