Bacon Crab Cake
4 slices of bacon, cooked to crispy, drained and chopped (strain and reserve bacon drippings)
1 happy egg
1/4 cup seasoned bread crumbs
1/4 cup scallions, washed and thinly sliced
1/8 cup parsley, washed, stems removed, well dried and finely chopped
1 tbsp. fresh dill, chopped
1 1/2 tbsp. Dijon mustard
Zest of 1 lemon
2 tsp Worcheshire sauce
1 lb canned or fresh crab lump meat (picked over to make sure there are no shells)
Grapeseed, canola or vegetable oil – to cook crab cakes in
Parsnip Hash Browns
8 large parsnips, skinned and grated
1 small yellow onion, finely minced
Salt and Pepper
1/8 cup plus additional grapeseed, canola or vegetable oil for drizzling
6 happy egg yolks
1/4 cup of fresh orange juice
10 tbsp. unsalted butter, cut into pieces, chilled
Salt and pepper
8 happy eggs, room temperature
1 tbsp. white wine vinegar
Salt and pepper to taste
8 large basil leaves
- Preheat oven to 275° F
Bacon Crab Cake (these can be mixed, formed, covered and refrigerated the day before)
- Add all the ingredients except for the crab and mix well.
- Gently crumble crabmeat into bowl and mix, but try to keep some of the larger chunks of the crab intact.
- Form into eight 3” round patties, cover and refrigerate for 15 minutes (if preparing ahead of time, prepare up to this point).
- In a large skillet, heat the bacon drippings over medium high heat and supplement with oil until you have about 1/8” of oil/fat mixture in the pan. You want it fairly hot so drop a little bit of the crab mix into the pan to see if it sizzles. When it does, gently place each crab patty into the skillet (be careful as the oil may splatter). Cook until golden brown. Gently turn over and repeat on the other side.
- Remove from skillet, drain on paper towel. Hold on jelly roll or cookie sheet in low oven while the other items are prepared.
Parsnip Hash Browns (these can be shredded and mixed with the onion and a touch of canola oil, wrapped and refrigerated the day before)
- Mix parsnips and onion.
- On a flat top griddle or in a large skillet heat oil to sizzling. Gently place eight mounds (ideally these are a little larger than the crab cakes) of parsnip/onion mix onto the skillet and with a large spatula gently press it down and drizzle a little bit of oil over the top.
- Let it sit until it starts to become golden and crispy – about 5 minutes. Gently turn over and repeat, you want these crispy and cooked through.
- Season with salt and pepper and remove to drain on paper towel.
- Add them to the crab cake pan in the oven to keep warm.
- Place a heat proof bowl over the bottom of a double boiler with about 2” of water in the double boiler bottom. Place over medium high heat.
- In the heat proof bowl whisk the egg yolks with the orange juice.
- Continue whisking the egg yolk mixture until the mixture thickens to the point of coating the back of a spoon.
- At that point, slowly whisk in butter one piece at a time to fully incorporate the butter into the sauce. Do this until it is a beautiful creamy consistency.
- Remove the sauce from the heat and season with salt and pepper. Place a sheet of plastic wrap over the top and keep it warm over the warm water in the double boiler (off the stove).
- Fill a large, deep skillet with at least 3” of water and place on a burner. Bring the water to a boil and add white wine vinegar, then reduce heat a bit. It should be around 160 degrees.
- Starting at 12 o’clock start to gently crack the eggs into the water in a clockwise circle (you want to remove them in the same order that you’ve placed them in the water to ensure even cooking times). Make sure the egg is submerged, if not gently spoon water over the eggs.
- When the egg is cooked (yolk should be runny and whites fully cooked), remove with a slotted spoon and drain on a paper towel. Season with salt and pepper.
- Cut into chiffonade (chiffonade: stack the basil leaves, roll them like a cigar and slice into thin ribbons).
- Plating of dish: On a plate, place one hash brown in the center of the dish top it with a bacon crab cake. Then add one poached egg and spoon orange hollandaise over the eggs. Garnish with basil chiffonade.