Crab cakes with poached Eggs and wild mushroom sauce
Author: Scott Ashley, Head Chef "The Garden"
source: Deseret News (Salt Lake City) Mar 13, 2009
Ingredients:
Wild mushroom sauce:
4 tablespoons butter
3 cups of wild mushrooms, sliced (shitakes, oysters, and chantrelles)
3 tablespoons of shallots
1 teaspoon garlic
1/4 vegetable stock
1/4 cup cream
Salt and pepper
Crab cakes:
2 tablespoons butter
2 tablespoons each diced red pepper, onions and celery
2 tablespoons creole spice
1 cup of crab meat
1 egg
Salt and pepper
1/4 cup of flour
2 tablespoons of oil for sauteing
1 tablespoon chopped parsley
Poached eggs:
4 eggs
1 tablespoon white wine vinegar
1 table spoon salt
Directions:
Mushroom sauce: in a medium sauce pan heat 2 tablespoons of butter. Add mushrooms and shallots and saut for 3 minutes. Add garlic and vegetable stock. Boil until reduced by half. Add cream, bring to a boil for 3 minutes. Using an immersion blender, add remaining butter and pulse 5 times. Sauce should not be smooth Season with salt and pepper. Set aside in warm place.
Crab cakes: preheat oven to 375F. heat butter in a small saut pan. Add diced vegetables, season with 1 teaspoon creole spice and cook for 2 minutes. Transfer to a small bowl. Add crabmeat and egg. Season to taste with salt and pepper. Season flour with salt and pepper. Roll each cake in flour. Heat oil in saut pan. Add crab cakes and cook until golden brown on both sides. Transfer pan to oven to finish cooking while you poach eggs.
Poached eggs: Add vinegar and salt to a large pot of boiling water. Reduce water to a simmer. And begin stirring water clockwise. Crack eggs, One at a time, into water. They will take instant form. Cook for 3 minutes. Remove very carefully with a slotted spoon.
Copyright C 2009 Deseret News Publishing Co.
Author: Scott Ashley, Head Chef "The Garden"
source: Deseret News (Salt Lake City) Mar 13, 2009
Ingredients:
Wild mushroom sauce:
4 tablespoons butter
3 cups of wild mushrooms, sliced (shitakes, oysters, and chantrelles)
3 tablespoons of shallots
1 teaspoon garlic
1/4 vegetable stock
1/4 cup cream
Salt and pepper
Crab cakes:
2 tablespoons butter
2 tablespoons each diced red pepper, onions and celery
2 tablespoons creole spice
1 cup of crab meat
1 egg
Salt and pepper
1/4 cup of flour
2 tablespoons of oil for sauteing
1 tablespoon chopped parsley
Poached eggs:
4 eggs
1 tablespoon white wine vinegar
1 table spoon salt
Directions:
Mushroom sauce: in a medium sauce pan heat 2 tablespoons of butter. Add mushrooms and shallots and saut for 3 minutes. Add garlic and vegetable stock. Boil until reduced by half. Add cream, bring to a boil for 3 minutes. Using an immersion blender, add remaining butter and pulse 5 times. Sauce should not be smooth Season with salt and pepper. Set aside in warm place.
Crab cakes: preheat oven to 375F. heat butter in a small saut pan. Add diced vegetables, season with 1 teaspoon creole spice and cook for 2 minutes. Transfer to a small bowl. Add crabmeat and egg. Season to taste with salt and pepper. Season flour with salt and pepper. Roll each cake in flour. Heat oil in saut pan. Add crab cakes and cook until golden brown on both sides. Transfer pan to oven to finish cooking while you poach eggs.
Poached eggs: Add vinegar and salt to a large pot of boiling water. Reduce water to a simmer. And begin stirring water clockwise. Crack eggs, One at a time, into water. They will take instant form. Cook for 3 minutes. Remove very carefully with a slotted spoon.
Copyright C 2009 Deseret News Publishing Co.
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