Crab cakes are topped with eggs poached in turmeric water and seasoned with béarnaise sauce flavored with tandoori paste in this delicious new recipe. Crabmeat, shallots, egg, breadcrumbs, mayonnaise, Dijon mustard, and green onions are mixed together to make crab cake patties, which are browned in the hot pan until cooked through. The sauce is made with egg yolks, white wine vinegar, fresh tarragon, white wine, tandoori paste, and browned or clarified butter. You also need turmeric for flavoring the water where the eggs will be poached.
Béarnaise is a classic French sauce traditionally made with a reduction of vinegar, wine, and clarified butter flavored with tarragon and thickened with egg yolks, and is often used as a sauce for steak. It is derived from the Hollandaise sauce, one of the five mother sauces in French haute cuisine. In some versions, Béarnaise is seasoned with shallots, chervil, and peppercorn. It is smooth and creamy in consistency with a light yellow and opaque appearance. The name Béarnaise is taken from the province Béarn in France.
To make perfect poached eggs, the eggs should be at room temperature before cooking. There should be enough water in the saucepan to cover the eggs completely. When you are ready to poach the eggs, bring the water to a simmer with an ideal temperature of 160 to 180 degrees F. Before placing the eggs in, stir the water with a spatula, swirling the water. To make it easier to place the eggs into the water, crack the eggs into individual bowls and slide it into the water but if you are confident with your egg cracking skills, simply crack one egg at a time into the simmering water and continue making a swirling motion careful not to touch the poaching eggs. You can also add a tablespoon of vinegar in the water to help the egg whites coagulate quickly and keep the egg in shape.
This recipe also calls for clarified butter. To make clarified butter, melt butter in a heavy saucepan over low heat. Remove the pan from the stove and let it sit for 5 minutes. Skim the foam from the top of the melted butter. Gently pour the melted butter into a container, not letting the solids at the bottom of the pan go into the container. You now have “clarified” butter in the container.
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