Let’s Eat: Roy’s Benedict

Author: WINK NEWS
Published: Updated:

FORT MYERS, Fla. –  On Wednesdays we fire up the WINK kitchen. Chef Jason Grasty from Roy’s Bonita Springs joined WINK News This Morning and showed us how to make Roy’s Benedict With Crab Cakes and Shiso Butter.

Ingredients:

16 oz Lump crab
¼ cup Mayonnaise
3 T Fresh Lemons Juiced & Strained
¼ cup Bell Pepper diced
¼ cup Shallots diced
3 oz Unsalted Butter
2 T  Egg yolks- liquid
1.5 T Worcestershire sauce
1 T Sriracha
¼ cup Cilantro (fine chop)
¼ cup Chives (fine chop)
1 ½ tsp Kosher Salt
¾ tsp Black pepper
¾ cup Panko for filling
1 cups Panko to roll crab cake in
1 oz Clarified Butter (To sear Crab Cake)

 

Method
  • Sauté the bell pepper and shallot in butter until its cooked (Two minutes medium heat).
  • Allow the bell shallot mix to cool before mixing with eggs.
  • Mix everything except the crab meat.
  • Add crab meat & mix gently without breaking up the crab meat and add the ¾ cup of panko last.
  • Place mix in cooler and allow to cool.
  • Roll crab cake in reserved panko.
  • Place inside a ring mold (2 1/4inches) and lightly press down with finger tips forming a nice round crab cake.

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