QUICK AND EASY SUMMERTIME BRUNCH
Crab Cake Benedict
(prepare crab cake on griddle, English muffin on griddle,
egg in Raclette)
Crab Cake Benedict:
2 Pre-made crab cakes or make Wolfgang’s crab cakes.
1 whole English muffin halved and spread with a thin layer of
2 large eggs poached in Raclettes
Asparagus: (Peel the ends of washed asparagus )
Gourmet Grill Instructions:
Place the potatoes on the griddle, then while they are
sizzling place the eggs in the Raclette and slide under
griddle for poaching.
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.
Start adding English muffins, mayo side down, then when
browned turn over and place at the end of the griddle to
Now add the asparagus, turn frequently while seasoning
with salt and pepper and lemon juice.
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
Serve up the home fries and the asparagus, place a lemon
wedge on the plate, sprinkle with freshly chopped .
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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
Serving Size: 12 crab cakes
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
In a 10-inch skillet, heat the olive oil.
Sauté the diced onions and red and yellow peppers
until the onions are translucent and the peppers are
tender, 8 to 10 minutes.
Remove the peppers and onions with a slotted spoon and
transfer to a large bowl and let cool.
In the skillet, add the heavy cream and jalapeño
and reduce heat until 1/2 cup remains.
Cool and add to the pepper and onion mixture.
Stir in the chives, dill, Italian parsley, thyme, salt and
Stir in the egg and 1/2 cup each of breadcrumbs, and
finely ground almonds.
Gently fold in the crabmeat. Mixture will be lumpy.
Divide the mixture into 12 and shape in to small
Combine the remaining 1/2 cup each breadcrumbs and ground
almonds on a flat plate.
Dip both sides of each crab cake into the mixture and coat
Place on a tray and refrigerate, covered, for 1 to 3
When ready to serve, melt the butter and vegetable oil in
a large skillet.
Over medium-high heat sauté half the crab cakes
until golden brown, about 4 minutes on each side.
Transfer to drain on paper towels.
Keep warm in oven at 200 degrees F.
If necessary, use additional oil and cook remaining crab
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.