Category: Breakfast -

Eggs Pontchartrain     

Ingredients:
Crab Cakes:
1 stick butter, melted
1 rib celery, chopped
4 tsp. seafood base
1 green onion, chopped
1 cup bell pepper, chopped
1 cup chopped onion
1/2 cup claw meat
1/2 cup jumbo lump crabmeat
1/2 loaf french bread, torn into pieces
2 Tbsp butter
1 egg, beaten
1 cup Panko

Sauce:
1/2 stick butter
1 cup onion, chopped
2 cloves garlic, chopped
3 oz. tasso, chopped
1/2 pound raw shrimp (61/70 count)
1.5 oz. Paul Pruddhomes Redfish Magic
1/2 qt. heavy whipping cream
4 oz. grated parmesan cheese

Poached Eggs:
4 eggs
4 cups water
vinegar

4 English muffins

Preparation:
Crab Cakes:
Saute veggies together in butter and seafood base until cooked. Mix in seafood and bread. Cool and refrigerate overnight.

Pontchartrain Sauce:
Saute butter, onion, garlic and tasso until cooked. Add shrimp, cook until pink. Add seasoning and cream, reduce sauce for 8 minutes. Add cheese to thicken.

Meanwhile, melt 1-2 tablespoons of butter in a skillet over medium heat. Divide crab stuffing into 4 servings, gently shape into a patty. Beat 1 egg in a small bowl, add Panko to another bowl. Submerge each crab cake in egg wash, roll in crumbs. Place patties in skillet and fry until both sides are golden brown.

Toast English muffins.

Heat water to boiling. Once boiling, add a splash of vinegar and reduce to a simmer. Break an egg into a small bowl. Gently swirl water to create a vortex. Pour egg in middle of vortex. Let the egg cook to desired doneness. Dip egg out with a slotted spoon. Place spoon over paper towel lined plate for a moment to allow egg to drip dry.

To serve place an English muffin on plate, top with a crab cake, poached egg, and sauce.

Recipe courtesy of Chef Maudie Schmitt and Honeycomb Kitchen Shop
www.HoneycombKitchenShop.com

Date added: 2023-07-18
Number of visits: 980