Crab Cakes with Poached Eggs And Wild Mushroom Sauce

2 servings

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Crab Cakes with Poached Eggs And Wild Mushroom Sauce Ingredients

=== WILD MUSHROOM SAUCE ===	2 tb Diced celery
4 tb Butter	2 ts Bayou Blast; see * Note
3 c Wild mushrooms; sliced	1 c Crabmeat; picked over
(shiitakes; oysters and	For shells and cartilage
3 tb Shallots	1 Egg
1 ts Garlic	Salt; to taste
1/4 c White wine	Freshly-ground black pepper;
3/4 c Cream	1/4 c Flour
Salt; to taste	2 tb Oil; for sauteing
Freshly-ground black pepper;	1 tb Chopped parsley; for garnish
=== CRAB CAKES ===	=== POACHED EGGS ===
2 tb Butter	4 Eggs
2 tb Diced red pepper	1 tb Salt
2 tb Diced onion	1 ts White vinegar

Instructions for Crab Cakes with Poached Eggs And Wild Mushroom Sauce

* Note: See the "Bayou Blast - {Emerils 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 1/4 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized