Eggs Crabette by Chef John Shields Gertrude's at the Baltimore Musuem of Art | Brunch | DONNE TEMPO
Eggs Crabette by Chef John Shields Gertrude's at the Baltimore Musuem of Art
February/25/2010 11:03 PM Filed in: Brunch
Eggs Crabette
Chef John Shields
Gertrude's at the Baltimore Musuem of Art
Chef John Shields’ Crabettes were created as miniature east-meets-west crab cakes. A spicy mayonnaise base infused with fresh ginger and black soy sauce binds these crabby morsels. They are the perfect vehicle for a zesty brunch dish.
Serves 4
8 (2 ounce) crabette patties (recipe follows)
8 tomato slices
8 poached eggs
Salsa – recipe follows
Chesapeake Hollandaise sauce – recipe follows
Vegetable for frying
Method
Prepare the crabette mixture and gently form into 8 cakes to fit on the muffin halves. They will be flatter and thinner than a regular crab cakes. Fry the crabettes in a little oil in a skillet until golden brown on both sides. Remove from pan and set aside. In the same pan gently heat the tomato slices for about 30 seconds on each side. Place the tomato slices on buttered muffin halves followed by the crabettes. Top with poached eggs. Gently fold in ½ cup salsa into 1 cup (or more for a generous topping) Hollandaise sauce and spoon evenly over the poached eggs.
Crabettes
1 egg, beaten
3 tablespoons mayonnaise
1 teaspoon Tabasco Sauce
1 teaspoon soy sauce
½ teaspoon Old Bay seasoning
¼ teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh ginger
1 teaspoon chopped garlic
1 or 2 Serranos or other hot chilies, finely chopped
2 tablespoons chopped cilantro
1 pound lump or claw crabmeat, picked over for shells
Dry bread crumbs, as needed (about ¼ to 1/3 cup)
Method:
Mix together the egg, mayonnaise, Tabasco, soy sauce, Chesapeake seasoning, pepper, ginger, garlic, chilies, and cilantro. Whip by hand or in a blender until well mixed and frothy. Place the crabmeat in a bowl and pour the egg mixture over it. Add the breadcrumbs, a little at a time, tossing gently, until the mixture holds together and can be formed into patties. Mold into round patties 1 ½ inches in diameter, and ½ inch thick. Cover and refrigerate until ready to use.
Salsa
Makes about 1 ½ cups
1/2 pound ripe, red tomatoes, peeled, seeded and chopped
2 cloves garlic, minced
2 tablespoons minced green onion
1 minced jalapeño or Serrano chili, or to taste
1/2 teaspoon red wine vinegar
Salt and freshly ground black pepper, to taste
2 tablespoons chopped cilantro
Method:
Combine all the ingredients in a bowl and mix well. Cover and refrigerate for at least 1 hour before using.
Chesapeake Hollandaise
Makes about 1 ½ cups
8 egg yolks
½ teaspoon Old Bay seasoning
2 dashes Tabasco sauce
2 dashes Worcestershire sauce
Juice of ½ lemon
½ pound (2 sticks) melted, and kept quite warm
Hot water, if needed
Method:
Place the egg yolks, Old Bay, Tabasco, Worcestershire, and lemon juice in a blender. Blend until well mixed. With the motor running, pour in the hot butter in a fine, slow steady stream until thick. If the sauce is too thick thin with a little hot water.
John Shields – Gertrude’s at the Baltimore Museum of Art
Jacquie Kubin is a 15 year, award-winning veteran of travel and culinary writing. Today Jacquie edits and directs a staff of writers for Donne Tempo Magazine and is always looking for new talents who wish to expand their horizons. Email Jacquie with ideas, questions or to share your writing dreams. Follow Donne Tempo on Twitter and Facebook.
Chef John Shields
Gertrude's at the Baltimore Musuem of Art
Chef John Shields’ Crabettes were created as miniature east-meets-west crab cakes. A spicy mayonnaise base infused with fresh ginger and black soy sauce binds these crabby morsels. They are the perfect vehicle for a zesty brunch dish.
8 (2 ounce) crabette patties (recipe follows)
8 tomato slices
8 poached eggs
Salsa – recipe follows
Chesapeake Hollandaise sauce – recipe follows
Vegetable for frying
Method
Prepare the crabette mixture and gently form into 8 cakes to fit on the muffin halves. They will be flatter and thinner than a regular crab cakes. Fry the crabettes in a little oil in a skillet until golden brown on both sides. Remove from pan and set aside. In the same pan gently heat the tomato slices for about 30 seconds on each side. Place the tomato slices on buttered muffin halves followed by the crabettes. Top with poached eggs. Gently fold in ½ cup salsa into 1 cup (or more for a generous topping) Hollandaise sauce and spoon evenly over the poached eggs.
Crabettes
1 egg, beaten
3 tablespoons mayonnaise
1 teaspoon Tabasco Sauce
1 teaspoon soy sauce
½ teaspoon Old Bay seasoning
¼ teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh ginger
1 teaspoon chopped garlic
1 or 2 Serranos or other hot chilies, finely chopped
2 tablespoons chopped cilantro
1 pound lump or claw crabmeat, picked over for shells
Dry bread crumbs, as needed (about ¼ to 1/3 cup)
Method:
Mix together the egg, mayonnaise, Tabasco, soy sauce, Chesapeake seasoning, pepper, ginger, garlic, chilies, and cilantro. Whip by hand or in a blender until well mixed and frothy. Place the crabmeat in a bowl and pour the egg mixture over it. Add the breadcrumbs, a little at a time, tossing gently, until the mixture holds together and can be formed into patties. Mold into round patties 1 ½ inches in diameter, and ½ inch thick. Cover and refrigerate until ready to use.
Salsa
Makes about 1 ½ cups
1/2 pound ripe, red tomatoes, peeled, seeded and chopped
2 cloves garlic, minced
2 tablespoons minced green onion
1 minced jalapeño or Serrano chili, or to taste
1/2 teaspoon red wine vinegar
Salt and freshly ground black pepper, to taste
2 tablespoons chopped cilantro
Method:
Combine all the ingredients in a bowl and mix well. Cover and refrigerate for at least 1 hour before using.
Chesapeake Hollandaise
Makes about 1 ½ cups
8 egg yolks
½ teaspoon Old Bay seasoning
2 dashes Tabasco sauce
2 dashes Worcestershire sauce
Juice of ½ lemon
½ pound (2 sticks) melted, and kept quite warm
Hot water, if needed
Method:
Place the egg yolks, Old Bay, Tabasco, Worcestershire, and lemon juice in a blender. Blend until well mixed. With the motor running, pour in the hot butter in a fine, slow steady stream until thick. If the sauce is too thick thin with a little hot water.
John Shields – Gertrude’s at the Baltimore Museum of Art
Jacquie Kubin is a 15 year, award-winning veteran of travel and culinary writing. Today Jacquie edits and directs a staff of writers for Donne Tempo Magazine and is always looking for new talents who wish to expand their horizons. Email Jacquie with ideas, questions or to share your writing dreams. Follow Donne Tempo on Twitter and Facebook.
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