If you’re looking for an elegant breakfast or brunch item, look no further than this delicious crab Benedict that’s served at Wildflower Restaurant at the elegant The Fairmont Chateau Whistler in Whistler, B.C.
This recipe, one of the best Eggs Benedict dishes I’ve ever eaten, makes a terrific holiday dish. Instead of an English muffin, the chefs at The Fairmont Chateau Whistler serve the poached eggs on a delectable crab cake. Also, unlike many Hollandaise sauces, this one isn’t overly thick. The result is an incredibly rich, yet light-tasting Crab Benedict. Served with asparagus and roasted potatoes, this dish will have your guests coming back for more.
Recipe courtesy The Fairmont Chateau Whistler www.fairmont.com/whistler
Photos courtesy The Fairmont Chateau Whistler
For the Crab cake
12 (320 gr) ounces crab meat
3 ½ Tbs. (50 ml) mayonnaise
½ lime juice and zest
1 Tbs. (15 ml) cilantro
5 ounces (150 ml) panko crumbs
For the Hollandaise
6 ounces (180 ml) butter, warm clarified
3 egg yolks
1 Tbs. (15 ml) white wine
1 teaspoon (5 ml) lemon juice
8 eggs, poached
16 spears asparagus
4 portions potatoes
1 diced tomato
For the crab cake
Pick the crab meat to ensure there are no remnants of shell. Mix well with mayo, lime juice and zest, green onion, cilantro. Add 1/3 of the panko and season with salt and pepper. For the mix into eight small crab cakes (not too thick). Gently coat the crab cakes with remaining panko.
For the Hollandaise
Whisk the egg yolks and white wine over simmering water until mixture triples in volume and turns pale yellow. Remove from heat and slowly dribble in the clarified butter. Add lemon juice, salt, pepper, and paprika to taste.
To assemble each portion
Sear two crab cakes and place on plate. Top each with a poached egg. Add a portion of roasted potatoes and four asparagus. Top each egg with hollandaise and sprinkle with diced tomato.
Go here to read more about Whistler and Cornucopia, B.C.’s extravagant food and wine celebration.