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Crab cakes Benedict with spicy sausage and tarragon-mustard sauce

Breakfast & brunch
Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Crab cakes Benedict with spicy sausage and tarragon-mustard sauce

White pepper
Oil for frying
Salt
1 tsp Lemon juice
1 tbsp Dijon mustard
1 tbsp Finely chopped onion
1 tbsp White wine vinegar
1 Small onion finely chopped
1 tbsp Parsley for garnish
1 dl Whipped cream
1 tbsp Butter
100 g Spicy sausage into slices
2 Eggs
2 tsp Tarragon
2 tbsp Wheat flour
2 clove Garlic finely chopped
2 can Crab meat
2 dl Crumbled fresh breadcrumb URf.eks. afskorpet toast
4 Poached eggs

Instructions for Crab cakes Benedict with spicy sausage and tarragon-mustard sauce

To prepare the Crab cakes Benedict with spicy sausage and tarragon-mustard sauce recipe, please follow these instructions:

Start with crab cakes. They may not recognize. made day in advance and warmed in the oven the next day.

Remove "the frames clip" from crab meat and pick it a little in pieces. Melt the butter and saute the onion and garlic 2-3 minutes. Remove the Pan from the heat and add the crab meat and whipping cream, season with salt and pepper. Style mixture cool at least 1 hour, preferably overnight.

Form crab mixture into 4 large or 8 small round balls, pressed flat. Dip them first in flour, then in beaten egg and finally in bread crumb.

Heat the oil and fry the crab cakes up 2 minutes on each side. Take them up and put them in a moment on the fat-sucking paper, then put them in the oven at 100 degrees c. in order to keep them warm.

Melt 1 tsp. of butter into the sauce and sauté the chopped onion 2 minutes. Add vinegar and lemon juice and bring to the boil. Came whipping cream in, turn down the heat and let it boil for a short add the rest of the butter little by little. Com mustard and tarragon in and season with salt and pepper.

FRY sausage slices 1 minute on a dry pan. Serve a large or two small crab cakes on each plate, place a poached egg on top and cover with the sauce. Put 2-3 sliced sausages alongside and sprinkle with parsley.

Serve immediately.

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