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Crab-Lobster Cake Benedict
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1 cup hollandaise sauce, prepared and kept warm in a double boiler
1 tbsp. olive oil, plus oil for frying
� cup finely dice onion
� cup finely diced carrots
� cup finely diced red pepper
2 tbsps. medium sherry
4 oz. crab meat, free of shell and cartilage
4 oz. cooked lobster meat, diced
4 oz. cooked jumbo shrimp, diced
2 tbsps. chopped cilantro
2 tbsps. chopped chives
� cup thick mayonnaise
1� cups fresh white bread crumbs
6 eggs
3 English muffins, split and toasted
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Prepare the hollandaise sauce and keep warm.
Heat the oil an a large skillet over medium-heat. Add the vegetables, sweat for 5 mins, then pour in the sherry and deglaze the pan. Cool and drain off any liquid in bottom of the pan.
Combine lobster, crabmeat and shrimp in a large stainless steel bowl. Add vegetables, chives, cilantro and mayonnaise and gently mix. Carefully shape fish mixture into six cakes and coat with bread crumbs.
Wipe out the skillet. Pour in enough oil to cover the bottom of the pan. Heat until hot then fry the cakes until golden brown on both sides, turning once. Keep warm over low heat or in the oven; meanwhile, poach the eggs.
Place a crab cake on each muffin half, top each with a poached egg, and spoon on some hollandaise sauce. Serve 2 crab cakes per person.
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