Show her you love her!

Valentine’s Day falls on a Sunday this year. Instead of going out, stay in. What would start a perfect Valentine Sunday than breakfast in bed?

This recipe is for the guys! Not for the eating but for the making. Show her you care and you can cook. Here is a spin on a classic that is made to impress. In fact I made this recipe for my in-laws back when I was still trying to impress them!! Not only was the recipe such a hit, but they let me marry Molly. I thought it was for all my charm and wit, but later I found out the crab cake that was the decider in their blessings!
\m/ Richard


Crab Bennies a la Dollarhide
4 Crab Cakes (see below)
4 Poached eggs (see below)
1/2 cup Hollandaise Sauce (see below)


Crab Cake:
1 lb. lump crab meat, (Phillips brand is good and can be found at most grocery stores in the seafood station)
1/3 cup mayonnaise (Use Real Mayo for this one. Nothing says 'I love you' more than Fully Loaded!)
1/2 cup sour cream
1 T whole-grain mustard
1 tsp Old Bay Season
a touch of Worcestershire Sauce
1 egg, lightly beaten

Preheat oven to 400 degrees F. Lightly grease a baking sheet.
Mix the mayo, sour cream, mustard and egg in a mixing bowl. Gently fold in the crab until just combined. Shape the mixture into patties and place on baking sheet. Bake the crab cakes for 15 minutes or until lightly golden. Run a spatula under them once or twice to make sure they're not sticking. Place them under the broiler for a minute or so until golden brown.


Hollandaise Sauce:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste

Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Your arm may feel like it is going to fall off, but I assure you it won’t, besides remember your doing this for 'Love'.

Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. You don’t want to “cook the eggs. You are just heating them.

Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water.
Assemble with Crab cake on bottom, Poached egg on top and sauce on top of the egg.


Perfect poached egg!
Fill sauce pan full of water and bring it to just boiling. Add a tablespoon of white vinegar. Carefully crack your eggs and drop in water. Turn the water off. Gently fold the whites towards the yolk. Let cook for roughly 4 minutes until the egg white is cooked. With a slotted spoon, take out of water and place on the cake.

Add Hollandaise, garnish with a little flat leaf parsley and serve with a smile!