Ugh! I can’t tell you how excited I am for the 4th of July holiday coming up. It’s the peeerfect time for a break from work and I’m fucking READY.
Anybody else feel like it’s a terrible shame that you have to be at work when the weather is beautiful and you could be playing outside? I do. Because in like 4 months, I’ll be shoveling snow again so I plan to use my 5 day time off from work to do just that, dammit. Play outside.
Speaking of which, is anyone bummed out that the USA is out of the world cup? Nobody? Yeaaah… That’s like expecting us to do well in a Cricket tournament. Is that what they call them? Tournaments? But back to soccer.
How great would it be if the US did win? I think it would be hilarious because it would piss off the world on at least 2 levels;
One, everybody hates us so they’re not going to enjoy us actually winning a true world championship, where everyone was invited and we were the best. And then secondly, to watch when like 40 people show up for the parade here in the United States. Just to watch everybody else having to wait another 4 years for their country to win it and see that we won something that we don’t even give a fuck about, Ah! I think it would be absolutely hysterical.
Ok wait, wait. Don’t exit my page yet! I get it, you’re not amused. Let me at least share this awesome Crab Cake Benedict with you 🙂
So I’ve had fresh lump crab in my fridge for a week now and kinda knew in the back of my mind, I would make crab cakes out of it. I’d already made crab dip and used leftovers from that to make crab salad…so…you know … Crab Cakes were next. Just a matter of time.
When it comes to things like Crab Cakes, I try not to add too many other items in it because when you have a Crab Cake, you expect the primary ingredient to be crab. Sort of common sense right? Right. Yet I know a lot of places, mainly in areas where fresh seafood isn’t easily accessible, that add potatoes, corn, stuffing… all this other shit to a Crab Cake and you’re left going, “wait a min, where’s the fucking crab?”
So I’m keeping this real simple with the focus on just the crab.
I prefer this as an appetizer because it isn’t as filling as traditional Benedict which is served on an English Muffin, but if you make ’em nice and thick and double up, this will make for a dope meal too.
What I like most about this though, is that it’s almost all protein – and that’s what you want when it’s summertime and you’re trying to look good in a swimsuit.
Smoked Paprika Crab Cake Benedict with Arugula Aioli
What I Used
16oz Fresh Lump Crab Meat. 3 large Eggs or 4 small Eggs. 3 Scallions. 2 handfuls fresh Arugula. 1 handful fresh Cilantro. 1/2 cup Panko Breadcrumbs. 1tsp minced Garlic. 1 tbsp Smoked Paprika. Olive Oil. Canola Oil (optional). Salt. Pepper. Sherry or Red Wine Vinegar.
What I Did
Set your oven to 350F and begin thinly slicing the scallions, all of it.
Put the crab in a large bowl and pick it over for any shells.
Add the sliced scallions, 1 egg, ½ cup panko breadcrumbs and 1 tbsp smoked paprika to the bowl of crab.
Mix thoroughly and season with salt and pepper.
Next, grab a handful of the crab mixture and roll into a ball. Keep in mind, the smaller the ball, the smaller the crab cake.
When all the balls are formed, using the palm of your hand, gently flatten each until it is about 1 in thick.
Then heat 1 tbsp olive oil in a large sauté pan and sauté each side on med-high heat for about 3 mins or until it is golden brown
Place the crab cakes in the oven to finish cooking for 10 mins.
Meanwhile, make the Arugula Aioli and poach the eggs.
To make the Aioli:
Blend 1 tsp diced garlic with 2 large egg yolks (3 yolks if you have small eggs) for about 1 min.
Slowly drizzle in ½ cup Canola Oil (or Olive Oil) and blend until smooth.
For the poached eggs; bring a large pot of water and 1 tbsp Sherry or Red Wine Vinegar to a boil.
When the water is boiling, make a whirlpool in it by stirring in a wide circle and gently drop the egg into it.
Let the egg cook in the hot water for about 30 secs then remove with a slotted spoon.
Do this for each egg.
Lastly, and this is optional, wilt a handful of Cilantro leaves in a pan.
To serve, put a crab cake in the center of a bowl, place a poached egg on the crab cake, add a small helping of the wilted Cilantro onto it and either drizzle the aioli on top of it all or spoon it around the crab in the base of the bowl.