Crab cakes Benedict with spicy sausage and tarragon-mustard sauce

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Crab cakes Benedict with spicy sausage and tarragon-mustard sauce

		White pepper
		Oil for frying
		Salt
1	tsp	Lemon juice
1	tbsp	Dijon mustard
1	tbsp	Finely chopped onion
1	tbsp	White wine vinegar
1		Small onion finely chopped
1	tbsp	Parsley for garnish
1	dl	Whipped cream
1	tbsp	Butter
100	g	Spicy sausage into slices
2		Eggs
2	tsp	Tarragon
2	tbsp	Wheat flour
2	clove	Garlic finely chopped
2	can	Crab meat
2	dl	Crumbled fresh breadcrumb URf.eks. afskorpet toast
4		Poached eggs

Instructions for Crab cakes Benedict with spicy sausage and tarragon-mustard sauce

To prepare the Crab cakes Benedict with spicy sausage and tarragon-mustard sauce recipe, please follow these instructions:

Start with crab cakes. They may not recognize. made day in advance and warmed in the oven the next day.

Remove "the frames clip" from crab meat and pick it a little in pieces. Melt the butter and saute the onion and garlic 2-3 minutes. Remove the Pan from the heat and add the crab meat and whipping cream, season with salt and pepper. Style mixture cool at least 1 hour, preferably overnight.

Form crab mixture into 4 large or 8 small round balls, pressed flat. Dip them first in flour, then in beaten egg and finally in bread crumb.

Heat the oil and fry the crab cakes up 2 minutes on each side. Take them up and put them in a moment on the fat-sucking paper, then put them in the oven at 100 degrees c. in order to keep them warm.

Melt 1 tsp. of butter into the sauce and sauté the chopped onion 2 minutes. Add vinegar and lemon juice and bring to the boil. Came whipping cream in, turn down the heat and let it boil for a short add the rest of the butter little by little. Com mustard and tarragon in and season with salt and pepper.

FRY sausage slices 1 minute on a dry pan. Serve a large or two small crab cakes on each plate, place a poached egg on top and cover with the sauce. Put 2-3 sliced sausages alongside and sprinkle with parsley.

Serve immediately.