Crab cakes with poached eggs & wild mushroom sauce

2 servings

Ingredients

Quantity Ingredient
1 === wild mushroom sauce ===
4.00 tablespoon butter
3.00 cup wild mushrooms; sliced
1 (shiitakes; oysters and chantrelles)
3.00 tablespoon shallots
1.00 teaspoon garlic
¼ cup white wine
¾ cup cream
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === crab cakes ===
2.00 tablespoon butter
2.00 tablespoon diced red pepper
2.00 tablespoon diced onion
2.00 tablespoon diced celery
2.00 teaspoon bayou blast; see * note
1.00 cup crabmeat; picked over
1 for shells and cartilage
1.00 egg
1 salt; to taste
1 freshly-ground black pepper; to taste
¼ cup flour
2.00 tablespoon oil; for sauteing
1.00 tablespoon chopped parsley; for garnish
1 === poached eggs ===
4.00 eggs
1.00 tablespoon salt
1.00 teaspoon white vinegar

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Mushroom sauce: In a medium saucepan heat 2 tablespoons of butter. Add mushrooms and shallots and saute for 3 minutes. Add garlic and wine.

Boil until reduced by half. Add cream and ¼ cup water, bring to a boil and reduce 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 a warm place. Preheat oven to 375 degrees. Crab cakes: Heat butter in a small saute pan. When it begins to foam, add diced vegetables, season with 1 teaspoon Bayou Blast and cook for 2 minutes. Transfer to a small bowl. Add 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 pan. When it ripples, add crab cakes and cook until golden on bottom side. Flip and 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 heat to simmering, and begin stirring water clockwise. Crack eggs, one at a time, into water. They will take instant form. Cook for 3 minutes. Remove carefully with a slotted spoon. Pat dry with paper towels. 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. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2153 broadcast 05-08-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

05-08-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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