I love corn fritters, crab cakes, and eggs benedict. So, I combined all of them together in this original recipe. And, I have to say, it turned out absolutely delicious. This is as southern as it gets. I hope you'll give it a try and let me know how you like it. Bon appétit!
Recipe
Hollandaise ingredients
· Four egg yolks
· Juice from ½ lemon
· ⅛ teaspoon salt
· 1 teaspoon Dijon mustard
· ⅔ cup of melted Himalayan ghee
Directions
With a hand blender, mix thoroughly eggs, lemon juice, salt hot sauce and dijon mustard. Pace ⅔ cup of ghee in microwave for 90 seconds and slowly add to ingredients and blend until creamy. Let it rest in a pan of hot water while you are making the corn fritters.
Crab meat corn fritters ingredients
· 3cups of whole corn kernels (preferably fresh but frozen will be ok)
· 6 tablespoons flour
· 2 tablespoons Parmesan Cheese (preferably fresh grated)
· ¼ cup chopped green onions
· 1 tablespoon corn starch
· ⅛ teaspoon salt
· One beaten egg
· ½ Cup crab meat
· ¼ cup chopped red bell pepper
· Chopped basil for garnish
Directions
In a blender, emulsify half of the corn kernels. Place the other half of the corn kernels in the first skillet and brown them in the ghee and place in a mixing bowl. Now, place the emulsified corn in the same skillet and stir until a pasty toasted brown and place in the mixing bowl with the toasted whole corn kernels. Mix the two together with the flour, parmesan cheese, green onion, corn starch, salt, beaten egg, crab meat and bell pepper. Mic throughly and form into golf ball size patties and place in the second skillet. Brown each side for approximately three minutes until golden brown and crunchy. Place on a plate and add poached egg and hollandaise sauce. Garnish with extra crab meat and chopped basil. Enjoy!