Crab Benedict with Gochujang Hollandaise
This recipe was developed by chefs at the University of Illinois during one of our product trainings.
Servings: 2
Serving size: 1 benedict
Ingredients
Gochujang Hollandaise
1/4 cup vegan butter
1 1/2 tablespoons AcreMade bakery replacer
1/2 cup non-dairy milk, unsweetened
1 1/2 teaspoons lemon juice
1 1/2 tablespoons Gochujang sauce
Kelp Slaw
8 ounces Atlantic Sea Farms kelp
2 ounces red onion, julienned
2 ounces carrot, julienned
2 1/2 tablespoons white vinegar
1 1/2 tablespoons sugar
2 tablespoons soy sauce
1/2 tablespoon garlic, minced
1/2 teaspoon salt
Crab Benedict
2 Mind Blown crab cakes
1 English muffin
2 AcreMade egg patties
1/4 cup olive oil
Preparation
- Make the Kelp Slaw – Thaw and drain kelp. Prep veggies.
- Mix together white vinegar, sugar, soy sauce, garlic and salt for the marinade. Add marinade to kelp and veggies, let sit overnight.
- Drain kelp and veggies before use.
- Make the Gochujang Hollandaise – Melt non-dairy butter over medium heat in a small pot. Reduce heat to low and whisk in AcreMade bakery replace until fully incorporate and there are no clumps. Once mixed, slowly whisk in non-dairy milk. Sauce will start to thicken. Add more milk as needed to reach desired consistency. When sauce is thick, add lemon juice and Gochujang. Hold warm until service.
- Prepare the Crab Benedict – Cut English Muffin in half and toast on flat-top. Once toasted, plate with toasted side up.
- Add olive oil to pan on medium heat and sear both sides of AcreMade egg patty. Should brown on both sides slightly. When browned, plate one patty per English muffin side.
- In the same pan, reduce heat and pan-fry the Mind Blown crab patties according to package instructions. When finished, plate on top of egg patties.
- Ladle 2 ounces of Gochujang Hollandaise on top of each patty and garnish with 1 ounce of kelp slaw.