ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients

8 - 12 each Eggs, large
4 - 6 each English muffins, split and buttered
Chef Larry's Jalapeno Hollandaise Sauce as needed (recipe follows)
Chives, minced, to garnish

For the Crab Cakes:

3 cups Crabmeat, excess water removed
1/3 cup Green peppers, fresh, diced fine
1/3 cup Red peppers, fresh, diced fine
1/3 cup Celery, finely diced
3/4 tsp. Shallots, minced
1 1/2 tsp. Butter
1 cup Mayonnaise
1 tsp. Worcestershire sauce
dash Hot pepper sauce
2 tsp. Chives, fresh, minced
2 tsp. Parsley, fresh, chopped fine
2 tsp. Basil, fresh, chopped
2 tsp. Breadcrumbs
Salt to taste
Fresh ground black pepper to taste
1 1/2 cups Flour
1 1/2 cups Egg wash (1 beaten egg and 1 oz. water)
2 1/2 cups Panko (Japanese) breadcrumbs
cup Clarified butter or cooking oil as needed

Method
Prepare Chef Larry's Jalapeno Hollandaise Sauce per recipe, reserve. To prepare crab cakes, heat butter in a saute pan over medium heat. Add peppers, celery and shallots. Saute until tender, remove from heat and cool under refrigeration. In a mixing bowl, combine crabmeat, mayonnaise, seasonings, herbs and cooled sauteed vegetables. Incorporate breadcrumbs and mix thoroughly. Season to taste with salt and fresh ground black pepper. Portion into 2 oz. cakes. Bread by dredging in flour, dipping in egg wash and covering with Panko breadcrumbs. Heat clarified butter or oil in a large saute pan or flat griddle and cook crab cakes until golden brown on both sides. Remove from heat, reserve keeping warm. Place water in a medium saucepan and bring to a very light simmer.

Toast English muffins or place on a griddle and cook until golden brown, reserve keeping warm. Crack eggs one by one into small bowl and carefully place into simmering water (cooking no more than 4 eggs at a time). Poach eggs until whites are set with yolks still liquid, approximately 3 - 4 minutes. Remove poached eggs from water and drain well. Place toasted English muffins on warm serving plates. Top with crab cakes and poached eggs. Nappe with Chef Larry's Jalapeno Hollandaise Sauce. Garnish with minced chives. Serve with fresh fruit or sauteed fresh vegetables.

Makes 4 - 6 Servings

Chef Larry's Jalapeno Hollandaise Sauce
Ingredients

4 each Egg yolks, large
4 tsp. Water
2 tsp. Fresh lemon juice
1/8 tsp. Hot pepper sauce
8 oz. Butter, unsalted, melted and separated
Salt to season
Fresh ground black pepper to season
1 tsp. Fresh lemon juice
Salt to taste
Fresh ground black pepper to taste
1/2 tsp. Shallot, minced
1 tsp. Jalapeno pepper, finely diced
2 oz. White wine
1 tsp. Fresh parsley, chopped

Method
Melt butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter. Place shallot, jalapeno pepper and white wine in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer over low heat until almost all of the liquid has evaporated. Remove from heat and cool.

Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated. Whisk in hot pepper sauce. Stir in cooled shallot/jalapeno pepper mixture and parsley. Season with salt and fresh ground black pepper. Reserve keeping slightly warm until service.

Makes 1 1/2 cups