Island Taro and Crab Cake Benedict
Recipe courtesy of Chef Ryan Scott, Aulani Resort.
Ingredients
- raw spinach - 8 ozs.
- poached eggs - 8
- vegetable oil - 1/2 cup, or canola oil
- lump crab - 1 lb.
- mayonnaise - 3 ozs.
- green onion - 2 ozs. + 4 ozs., chopped
- red bell pepper - 1 oz.
- green bell pepper - 1 oz.
- sambai - 2 tsps. or chili paste or fresh jalapeno minced
- egg - 1
- panko bread crumbs - 8 ozs.
- kosher salt - to taste
- cooking oil - 1/4 cup
- taro root - 1.5 lbs.
- potato starch - 1 oz.
- eggs - 2
- kosher salt - to taste
- black pepper - to taste
- clarified butter - 12 ozs.
- egg yolks - 3
- wasabi paste - 1/2 oz.
- lemon juice - 1 tsp.
- warm water - 2 Tbsps.
Instructions
- To make crab cakes, combine crab, mayonnaise, 2 oz. green onions, bell peppers, sambal and egg in a bowl. Season with salt and add breadcrumbs as needed to firm up the mixture.
- Form into 1 inch thick cakes and dust with breadcrumbs. Pan fry until golden brown. Leave in warm oven on a wire rack or paper towels to absorb excess oil.
- To make taro cakes, Wash and peel taro root. Steam until 3/4 of the way cooked. It should be firm and gratable.
- Grate root in bowl while still warm. Mix with 4 oz. green onions, starch and eggs. Season with salt and pepper.
- Form into 1/2 inch thick patties, approximately 2 inches in diameter. Pan fry until golden brown. Leave in warm oven on a wire rack or paper towels to absorb excess oil.
- To make wasabi hollandaise, whisk egg yolks and wasabi paste over a double boiler till eggs double in volume. Do not let eggs scramble. Remove from heat and slowly whisk in melted clarified butter. Season with salt and lemon juice. Add in some warm water to reach desired consistency.
- Saute spinach and pat dry.
- To assemble, place taro cakes on individual plates. Divide spinach evenly over taro cakes. Place a crab cake on each. Place poached egg on top of crab cake. Top with Wasabi Hollandaise.
