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.
To make crab cakes, combine crab meat, shallots, egg, bread crumbs, mayonnaise, Dijon mustard, and green onions, mixing gently and being sure not to break up all the crab meat so that it does not turn mushy.
To make tandoori béarnaise, combine egg yolks, white wine vinegar, white wine and tarragon in a stainless bowl. Whisk thoroughly over a double boiler taking care not too make scrambled eggs. If the eggs are cooking too quickly, remove bowl from direct steam heat to reduce temperature.
Once a smooth foamy texture is achieved, whisk in the browned butter very slowly one drop at a time. Continue until all the butter is incorporated. Add the tandoori paste and a touch of seasoning.
Sear the crab cake in a pan on both sides over medium heat and cook all the way through. Poach two eggs in turmeric water to desired doneness. Remove from water and pat dry on a cloth. Place on top of the crab cakes and top with the tandoori Bearnaise.