Okay, let’s get real. Easter is coming and that means company coming for the weekend. This is the way to pamper, blow their minds and make you the hostess with the mostess. I kid you not. Read it, plan ahead and just make sure you have the tablescape you want to showcase this delight.
- 1/2 loaf white bread
- 2/3 cup flat leaf parsley, chopped fine
- 1/3 cup mayonnaise, not salad dressing
- 1 tsp. lime zest
- 2 tsp. Worcestershire sauce
- 1 tsp. Tabasco sauce
- 1 tbsp. mustard
- pinch of paprika
- pinch of dried Thyme
- pinch of salt and ground pepper
- 1/4 tsp. celery salt
- 1 lb. crabmeat (fresh is best)
- 1/4 cup finely minced onion
- 1/4 cup yellow or orange bell pepper, diced fine
- butter for frying (about 6-7 tbsp.)
Sabayon (recipe follows)
- 8 large eggs, poached to desired doneness
- jar of caviar
- 2 hard boiled eggs, finely chopped together with
- 1 tbsp. fresh dill, finely chopped for garnish
Tear the bread in small pieces and place in a food processor to pulse until soft fine crumbs. (about 6 cups). Transfer to a shallow cake pan. Add in one half of the parsley and set aside.
Using cheesecloth, place the crabmeat inside and squeeze tightly to remove as much of the liquid as possible. In a large bowl, add the crabmeat, onion, pepper and one half of the parsley. Add the chilled mayonnaise, lime zest and gently toss. Do not over mix or it will be gluey in exture.
Divide into 8 patties and lightly pat the tops and bottoms of each patty into the bread crumbs.
Preheat oven to 375 degrees. Heat a skillet now and melt the butter until it begins to bubble. Cook the cakes in batches until golden brown on both sides and place on a parchment lined cookie sheet and bake in the oven for about 7-8 minutes.
Sparkling Wine Sabayon
- 2 large egg yolks
- 1/4 cup sparkling wine
- 1/4 cup whipping cream
- 4 oz. unsalted butter
- pinch of salt and ground white pepper
- 1 tbsp. fresh dill, finely chopped
Place a small amount of water in a pot and place a metal mixing bowl on top. When water is simmering, add the yolks and sparkling wine and whisk until the temperature reaches 140F.
Mixture should froth up and thicken . In two separate pots reduce cream by half and melt the butter. Slowly add the butter to yolk mixture while whisking. Once the butter is well incorporated and smooth, add the cream. Remove from the heat and fold in the dill.
To Plate:
Warm the plates, add a crab cake on each one. Carefully place a poached egg on top and ladle some Sabayon over the top. Add a dollop of the caviar (if using) and sprinkle the egg mixture on top.
Serve with a glass of well chilled Chardonnay. OMG! This is wonderful.
