Crab Cakes With Poached Eggs And Wild Mushroom Sauce

Recipe Ingredients

		Wild Mushroom Sauce
4 tablespoons	60ml	Butter
3 cups	711ml	Wild mushrooms - sliced
		(shiitakes, oysters and chantrelles)
3 tablespoons	45ml	Shallots
1 teaspoon	5ml	Garlic
1/4 cup	59ml	White wine
3/4 cup	177ml	Cream
		Salt - to taste
		Freshly-ground black pepper - to taste
		Crab Cakes
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Diced red pepper
2 tablespoons	30ml	Diced onion
2 tablespoons	30ml	Diced celery
2 teaspoons	10ml	Bayou Blast - see * Note
1 cup	62g / 2.2oz	Crabmeat - picked over
		For shells and cartilage
1		Egg
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Flour
2 tablespoons	30ml	Oil - for sauteing
1 tablespoon	15ml	Chopped parsley - for garnish
		Poached Eggs
4		Eggs
1 tablespoon	15ml	Salt
1 teaspoon	5ml	White vinegar

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's 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.

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

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