Crawfish Eggs Benedict
From angelinaw 15 years ago
- 30 minutes to make
- Serves 2
I went to the Cajun Cookoff, held every year here in St. Louis, and came away totally inspired. This recipe is by Dean Gallagher, a contestant in the amateur division, and he totally rocked it! For those who want something sophisticated but different, a cajun spin on Eggs Benedict.
Ingredients
- Ingredients: shopping list
- toasted english muffin shopping list
- crawfish cake (Recipe below) shopping list
- Poached egg shopping list
- Drizzle with Cajun Aioli (recipe below) shopping list
- Garnish shopping list
- ____________________________________________________ shopping list
- crawfish cake RECIPE shopping list
- Ingredients: shopping list
- 1 lb Louisiana crawfish shopping list
- 1 tsp Crystal hot sauce shopping list
- ½ of a red bell pepper – diced shopping list
- 3 tsp Louisiana spice mix shopping list
- ½ of a yellow bell pepper – diced shopping list
- 1 cup roux shopping list
- ½ of a yellow onion – diced shopping list
- ¼ cup breadcrumbs (plus extra to coat) shopping list
- 1 tsp. minced garlic shopping list
- ¼ cup parmesan cheese shopping list
- 2 egg yolks salt and pepper shopping list
- 2 tbsp worcestershire sauce shopping list
- _____________________________________________________ shopping list
- CAJUN AIOLI RECIPE shopping list
- Ingredients: shopping list
- 2 tbsp olive oil shopping list
- 1 lemon shopping list
- 1 cup of mayonnaise shopping list
- ¼ tsp white pepper shopping list
- 2tbsp creamy horseradish shopping list
- 1 tbsp Dijon mustard shopping list
- 3 tsp garlic paste shopping list
- 1 tsp white vinegar shopping list
- 1 tsp Crystal hot sauce shopping list
How to make it
- For the Crawdad Cakes
- Sauté the onions and bell pepper until soft.
- Add garlic and sauce for approximately two minutes.
- Add the crawfish and sauté for 2 more minutes.
- Add the roux and egg yolks and cook for 3-4 minutes.
- Add the breadcrumbs and cheese.
- Salt and pepper to taste. Allow the mixture to cool.
- Portion the mixture into the desired size and roll into breadcrumbs.
- Sauté in oil until golden brown.
- Poach an egg.
- For the Cajun Aioli Sauce:
- Whisk olive oil and garlic paste together.
- In separate bowl, combine mustard and mayonnaise.
- While whisking mayonnaise/mustard mixture, slowly drizzle in the garlic and olive oil.
- Add Crystal hot sauce, salt, pepper, and vinegar, and mix thoroughly. Squeeze in some lemon juice.
- For Serving:
- Toast an English Muffin, place crawdad cake on top, place poached egg on top of that, drizzle the Cajun aioli over the top, and garnish with either a sprig of thyme or parsley.
People Who Like This Dish 2
- opr8r Nowhere, Us
- notyourmomma South St. Petersburg, FL
- jimrug1 Peoria, IL
- trigger MA
- bluewaterandsand GAFFNEY, SC
- angelinaw St Louis, MO
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The Rating
Reviewed by 4 people-
Interesting recipe. It's different and sounds delicious. Be something new for me to try.
bluewaterandsand
in GAFFNEY loved it
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Angelina I had Eggs Benedict for our Valentines day breakfast. Nothing even remotely close to this recipe.
I am printing this one I love the addition of those craw fish cakes.
Five forks and a big smile :)
trigger
in loved it
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The crawfish sound great in this. I have never had them in Eggs Benedict. I will definitely have to try this .. Thanks...;-)~
jimrug1
in Peoria loved it
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