Caribbean Crab Cakes Benedict

RECIPE

Yield
Makes 6 servings

Ingredients
3 saltine crackers
3 (1-ounce) slices French bread, torn
1 pound fresh lump crabmeat, drained
1 cup mayonnaise
1 egg white
2 tablespoons fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
1/4 teaspoon seafood seasoning
1/4 cup peanut oil
2 tablespoons unsalted butter
2 avocados, peeled and sliced
6 large eggs, poached
Caribbean Hollandaise Sauce
Cracked black pepper
Garnish: diced red bell pepper

Preparation
Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.

Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.

Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.

Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.

Caribbean cooking@home
by cooking mania

Caribbean Catfish With Mango-Black Bean Salsa

RECIPE

Prep: 5 min., Cook: 16 min. The salsa can be made a day ahead. Or to save time, serve the fish with jarred salsa.

Yield
Makes 4 servings

Ingredients
1 1/2 pounds catfish fillets
2 teaspoons Caribbean jerk seasoning
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon vegetable oil
Mango-Black Bean Salsa
Garnish: lime wedges

Preparation
1. Sprinkle fillets evenly with jerk seasoning and salt.
2. Melt butter with oil in a large nonstick skillet over medium heat; add fillets, and cook 6 to 8 minutes on each side or until done. Serve immediately with salsa. Garnish, if desired.

Caribbean cooking@home
by cooking mania