From The Galley With HMY - Crab Cake Benedict With Berry Mint Salad

From the Galley with HMY is back, bringing you another look at how exceptional meals come together on board a yacht. Today we're with Abby in the Galley. I see a lot of really fresh ingredients here in the Galley. What are we making today? We're going to be making a crab cake eggs benedict with a berry and mint salad. For the crab cakes, we'll need some crab meat, panko bread crumbs, egg, parsley, green onion, Old Bay, mayonnaise, and we'll garnish it with some radishes. For the berry salad, we'll do some blueberries, blackberries, strawberries, and some fresh mint. And for the poached eggs and hollandaise, we'll need lots of eggs, lemons, and butter. We're going to start with the fruit salad. I'm going to go ahead and quarter my strawberries. Next, we're going to slice our blackberries in half. Now we'll take our fresh mint, pick off some of the leaves, and make a pile of them on the board. We're going to do a chiffonade cut, which is just a ribbon cut. To do that, we're just going to roll these tight, and then I'm going to make slices. In goes the strawberries, blackberries, blueberries, and the chiffonade mint. Give it a little toss, and we'll set it in the fridge until we're ready for service. Now we're going to move on to the crab cake. I'll start with prepping my herbs that are going in. I'm doing some green onion and some parsley. We're going to slice these up nice and thin, and we'll mince up our parsley. Fresh herbs are a great way to get some brightness into a dish. Now we'll grab our radish. We're going to make thin slices. This will be used as garnish. Now we're going to throw everything here into this bowl. We've got our crab meat, our panko bread crumbs, an egg. This is going to help hold it together. Our fresh herbs, some mayonnaise, and some Old Bay. So we're mixing it just until it's combined, and you'll know it is all ready to be shaped when it can hold its form. So I'm going to form them into discs about the size of a hockey puck and set them on a sheet tray off to the side. Now we're going to take our crab cakes over to the stove to sear them off. Our pan's nice and hot. We're going to throw in a pat of butter, and we'll lay down our crab cakes. We're going to pan sear these until they're golden brown on each side. When you're on the hook, it's just like cooking in your home kitchen, except you've got an amazing backdrop of the ocean on this Viking 75 motor yacht. All right, let's check on these guys. Beautifully golden brown. Let's go ahead and give them a flip. These are beautifully golden brown. I'm going to take them off of the pan and put them onto a clean sheet tray. Now with our convection oven set to 300, I'm going to put in my crab cakes to keep warm. While the crab cakes are in the oven staying warm, we're going to get started on our hollandaise. I'm going to go ahead and slice two lemons. I'm going a little crazy with the lemon on this because it's going to pair beautifully with those crab cakes. I'm going to crack these eggs and separate the whites and the yolks. The yolks are going into the lemon juice. I'm going to whisk up my lemon juice and yolks until it's nice and frothy. And this is what we're looking for, lots of tiny bubbles. We're going to grab this stick of butter, put it into a microwave safe bowl. We're going to cook this butter in 10 second increments until it's completely melted. We're going to be making a double boiler to make our hollandaise. I've got about an inch of water in here that's on a low simmer. We'll place our egg yolks and lemon juice on top and continue to whisk. We're going to slowly add in our melted butter. I like to control my temperature by taking this on and off the double boiler so I don't scramble my hollandaise. So you'll notice that it's going to start to thicken up a bit. I'm going to pull it from the heat, grab a spoon or a spatula, coat the spoon. When you coat the spoon, you're looking for what we call a nappe consistency. You drag your finger down the center and it should keep that line. We're going to put our hollandaise off to the side and we're going to work on our poached eggs. I've got a pot with about three inches of water. It's on a gentle simmer and I'll be putting about two tablespoons of vinegar. I'm going to crack my egg into a small bowl and this will allow me to get really close to the water to drop it in. I'm going to be checking these eggs to see if they're ready by pressing on the yolk. It should still be jiggly, but the white should be fully cooked. This guy is ready. I have a plate here lined with a paper towel to drain it. I'm going to set it onto the paper towel. And our third egg is done. Now we're ready for assembly. Take out our crab cakes and bring over our poached eggs and hollandaise sauce. And I'll pull out my berry mint salad from my SubZero refrigerators. And now it's time to assemble our plate. I'll start with my crab cake. Now we'll grab our poached egg and place it right on top of the crab cake. Drizzle on our hollandaise sauce. And next we'll plate our fruit salad. We'll garnish with some parsley. Place down a few sliced radishes, Old Bay. And that's how you make crab cake eggs benedict with a berry mint salad. I'm Abby in the galley. We'll see you next time on From the Galley with HMY.