Crab Cakes with Poached Eggs and Wild Mushroom Sauce
- Wild Mushroom Sauce:
- 4 tablespoon butter
- 3 cups wild mushrooms, sliced (shiitakes, oysters, and chantrelles)
- 3 tablespoon shallots
- 1 teaspoon garlic
- 1/4 cup white wine
- 1/4 cup cream
- Salt and pepper
- Crab Cakes:
- 2 tablespoons butter
- 2 tablespoons each diced red pepper, onion & celery
- 2 teaspoons Creole spice
- 1 cup crabmeat, picked over for shells and cartilage
- 1 egg
- Salt and pepper
- 1/4 cup flour
- 2 tablespoons oil, for sauteing
- 1 tablespoon chopped parsley, for garnish
- Poached Eggs:
- 4 eggs
- 1 tablespoon salt
- 1 teaspoon white vinegar
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 * 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.
Crab cakes: Preheat oven to 3750F. Heat butter in a small saute pan. When it begins to foam, 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 remaining spice. 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.
Recipe courtesy of Emeril Lagasse