St. Charles Bay Crab Cakes and Poached Eggs on Fried Green Tomatoes with Orange-Ginger Hollandaise Sauce


Serves 8

Recipe courtesy of “Breakfast in Texas”

Fairly difficult

St. Charles Bay Crab Cakes and Poached Eggs on Fried Green Tomatoes with Orange-Ginger Hollandaise Sauce


For 1 Batch(es)

For the crab cakes

  • 1 pound(s) jumbo lump crab meat
  • 1 large egg(s)
  • 1 teaspoon(s) Worcestershire sauce
  • 1 tablespoon(s) Creole mustard
  • 1 tablespoon(s) minced Italian flat-leaf parsley
  • 1/2 lemon(s) juiced
  • 1 tablespoon(s) Chef Paul Prudhomme’s Seafood Magic seasoning
  • 1 cup(s) mayonesa (lime-flavored mayonnaise)
  • 3 green onions, chopped, including green tops
  • 1/2 cup(s) finely chopped green bell pepper
  • 2/3 cup(s) finely crushed Ritz crackers
  • 1 stick(s) unsalted butter, for sautéing
  • 1/2 cup(s) vegetable shortening, for sautéing

For the fried green tomatoes

  • 3 large green tomatoes, sliced into ½-in.thick slices
  • 2 cups all-purpose flour
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 1/4 teaspoon(s) cayenne pepper
  • 2 large eggs, well beaten with 1 c. whole buttermilk (not low-fat)
  • 1 cup(s) panko bread crumbs
  • 1 cup(s) yellow cornmeal
  • 1 1/2 tablespoons Chef Paul Prudhomme’s Vegetable Magic seasoning
  • Vegetable oil, for pan frying

For the orange-ginger hollandaise sauce

  • 1 tablespoon(s) dry white wine
  • 1 teaspoon(s) minced orange zest
  • 1/2 cup(s) freshly squeezed orange juice
  • 1 tablespoon(s) minced pickled (sushi) ginger
  • 1 medium shallot(s), minced
  • 1 teaspoon(s) whole coriander seeds toasted and minced
  • 1 fresh thyme sprig(s)
  • 4 egg yolks
  • 1/2 lemon(s) juiced
  • 1 tablespoon(s) Creole mustard, or substitute another whole-grain mustard
  • 1/2 teaspoon(s) sea salt
  • 1/4 teaspoon(s) cayenne pepper
  • 1 cup(s) hot melted unsalted butter

St. Charles Bay Crab Cakes and Poached Eggs on Fried Green Tomatoes with Orange-Ginger Hollandaise Sauce Directions

  1. For the crab cakes:
  2. Carefully pick through the crabmeat to remove any bits of shell or cartilage; take care not to break up those beautiful lumps! Set aside. In a large bowl, combine the egg, Worcestershire sauce, mustard, parsley, lemon juice, Seafood Magic and mayonesa. Whisk to blend well. Add the green onions, bell pepper and crushed crackers; stir to incorporate. Gently fold in the crabmeat, distributing all ingredients evenly.
  3. Form the crab mixture into 8 cakes, patting them tightly in your hands. Place on a parchment-lined baking sheet, cover loosely with parchment and refrigerate until ready to cook.
  4. To fry the crab cakes, melt the butter in a heavy-bottomed skillet over medium heat; stir in the oil to blend well. Add the crab cakes (in batches if needed), taking care not to crowd the pan. Fry the cakes for about 3 to 5 minutes per side, turning once, or until golden brown and firmly cooked. Keep warm in a low oven.
  5. For the fried green tomatoes:
  6. place the sliced tomatoes on a plate lined with paper towels to drain off excess moisture. Toss together the flour, salt, pepper and cayenne in a shallow baking dish, blending well. Heat ½-inch of oil in a heavy-bottomed, preferably cast-iron, skillet over medium heat.
  7. When ready to fry the tomatoes, dredge them first in the seasoned flour, coating well and shaking off all excess, then in the egg wash, coating well. Give the tomato slices a final dredge in the panko/cornmeal/Vegetable Magic mixture, patting the panko into both sides of the slices. Gently shake off excess.
  8. Fry the tomato slices in the hot oil for about 2 to 3 minutes per side, turning once, or until golden brown. Drain on a wire rack set over a baking sheet. Keep warm.
  9. For the sauce:
  10. To make the orange-ginger hollandaise sauce, combine the white wine, orange zest and juice, ginger, shallot, toasted coriander seeds and thyme sprig in a small, heavy-bottomed saucepan over medium heat. Cook the mixture, stirring often, until the liquid is well infused with the flavors and reduced by half. Strain the mixture through a fine-meshed wire strainer into a small bowl, pressing down to remove all liquid; set aside. Discard the solids left in the strainer.
  11. In the work bowl of a food processor fitted with a steel blade, combine the infusion liquid, egg yolks, lemon juice, mustard, salt and cayenne pepper. Process until the mixture is thickened and lemon-yellow in color, about 4 minutes. Stop and scrape down the sides of the bowl. With the machine running, slowly add the hot melted butter through the feed tube until all has been added. Continue to process for another minute to form a strong emulsion. Transfer to a bowl and cover with plastic wrap to keep warm. Whisk just before serving.
  12. To assemble the dish:
  13. Place a slice of fried green tomato on each serving plate. Top each with a crab cake, then a poached egg (recipe here). Drizzle the warm orange-ginger hollandaise sauce over each portion, allowing the sauce to ooze onto the plate a bit. Scatter a few pieces of sliced green onion over the tops and serve immediately.

Recipe notes

The crab cakes can be made ahead of time and reheated in the oven until warmed through.

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