Ingredients
2 Tbsp. chopped Green Onion
4 Tbsp. chopped Onion
4 Tbsp. chopped Red Pepper
8 oz. Lump Crab
1 tsp. Lemon Zest
1/2 Lemon Juiced
1 tsp. Dijon Mustard
4 Tbsp. Panko
1 egg
Salt
Pepper
1 1/2 Tbsp. Butter
Eggs:
4 Eggs
1 Tbsp. White Vinegar
Fried Green Tomatoes:
1 – 2 Green Tomatoes
2 Tbsp. Flour
1 Egg
1/2 cup Panko
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Red Pepper Flakes
1/4 tsp. Pepper
1 Tbsp. Butter
1 Tbsp. Oil
Cajun Hollandaise Sauce:
6 Tbsp. Butter
1/2 tsp. Cajun Seasoning
1/4 tsp. Old Bay
1 Tbsp. Lemon Juice
3 Egg Yolks
2 dashes Tabasco
1 tsp. Siracha
1/2 Tbsp. Tarragon Leaves
Salt
Pepper
❃❃Makes 4❃❃
Preparation
Preheat oven to 200, line a small baking sheet with foil and place a cooling rack on the sheet pan.
Chop red pepper, green onions and onions. Check the crab for any shells, separate the eggs for hollandaise, putting the yolks in the blender, and zest the lemon. Cut the green tomato(s) into ¼ inch slices and set up a dredging station with the flour, beaten egg & 1 tsp. water and Panko with all spices.
Break 4 eggs into 4 small bowls or ramekins and set aside.
Cajun Hollandaise
In a blender add egg yolks, lemon juice, tabasco, siracha, tarragon leaves, old bay, Cajun seasoning, pinch of salt and a pinch of pepper. Blend until everything is combined and it starts to thicken. Melt the butter in a microwave safe measuring cup, remove small cover on the top of the blender lid and while blending slowly stream in the butter. The sauce will start to become very thick but still pourable. Set aside until ready for assembly.
If sauce thickens too much add a teaspoon of hot water and blend or stir until it loosens.
Fried Green Tomatoes
Bread the tomatoes on each side with flour making sure it is covered in all areas. Shake off excess flour then generously coat both sides with egg shaking off excess and then cover both sides with the panko mixture lightly pressing so all areas are covered.
Heat tablespoon of butter and oil in a skillet over medium high heat. Once heated place tomatoes in the skillet in a single layer and cook for 1-2 minutes on each side or until slightly browned and crispy. Remove and place on the sheet tray covered with a cooling rack. Place in the oven to keep warm until remainder of ingredients are ready for assembly.
Crab Cakes
In a skillet over medium high heat add ½ Tbsp. butter. Once butter is melted add green onions, onions and red pepper. Cook for 3 – 4 minutes or until softened. Remove from heat and cool slightly.
In a bowl combine crab, lemon zest, lemon juice, Dijon, beaten egg, panko, cooled vegetables, a pinch of salt and a pinch of pepper. Form mixture into 4 crab cakes.
In a non-stick skillet, over medium high heat, add 1 Tbsp. butter. Once butter is melted and heated turn heat to medium and add crab cakes. Let crab cakes cook on medium for approximately 5 minutes or until browned on the first side. Turn the cakes over and cook for another 5 minutes. These can be removed and added to the sheet pan with the cooling rack and kept warm in the oven until ready to assemble.
Eggs
In a pan that is large enough to hold 4 eggs and is about 2 – 3 inches deep, add enough water to fill it ¾ full. Bring water to a simmer and add 1 Tbsp. white vinegar. Slowly add each egg, one at a time, and let the whites slightly solidify and fold over the yolk before adding the next egg. Cook each egg for approximately 2-3 minutes or until the whites are solid and the yolk is still wobbling but not raw. Remove each egg to a paper towel lined plate with a slotted spoon slightly tapping to drain any excess water.
Assemble
As eggs are cooking remove tomatoes and crab cakes from oven. Place 1 – 2 tomatoes on each plate, top with crab cake, then top each with a poached egg as you remove them from the water. Once all four are assembled pour hollandaise over each or serve on the side.