Singapore Crab Benny

Singapore Crab Benny

"This dish is my best effort at marrying my two loves: Singaporean chilli crab and eggs Benny. The spice and tanginess of the sauce mixed with the saltiness of the crab and creaminess of the eggs all work well together perfectly." -Matt Basile, Brunch Life, Penguin Canada (Sept. 11 2018) Recipe courtesy of Chef Matt Basile of Fidel Gastro's.

  • Ingredients

    Singapore Crab Cakes:

    1 ½ lbs fresh crabmeat (675 g)

    2 cloves garlic, minced (2)

    4 Thai red chilli peppers, sliced (4)

    ¼ cup chopped green onion (60 mL)

    2 Tbsp minced white onion (30 mL)

    2 Tbsp minced Thai basil (30 mL)

    zest of 1 lemon (1)

    1 ½ cups panko breadcrumbs (375 mL)

    2 large eggs, lightly beaten (2)

    ½ cup all-purpose flour (125 mL)

    4 cups canola oil (1 L)

    Chilli Sauce:

    ¼ cup ketchup (60 mL)

    1 Tbsp oyster sauce (15 mL)

    1 Tbsp soy sauce (15 mL)

    1 Tbsp tamarind paste (15 mL)

    1 Tbsp sambal oelek (15 mL)

    1 ½ tsp chilli paste (7 mL)

    juice of 2 lemons (2)

    1 green onion, chopped (1)

    1 Tbsp chopped cilantro (15 mL)

    3 Tbsp canola oil (45 mL)

    2 Tbsp minced white onion (30 mL)

    4 cloves garlic, minced (4)

    1 Tbsp minced fresh ginger (15 mL)

    For Serving:

    2 Tbsp canola oil (30 mL)

    3 cups watercress, washed and dried (750 mL)

    4 poached eggs (4)

    Cilantro leaves for garnish

     

  • Directions

    Chef Matt implores everyone out there to stray from the idea of using imitation crab meat in this dish. There is simply no substitute for real crab meat, and you can really taste the difference.

    Crab Cakes:

    1. In a small bowl combine ketchup, oyster sauce, soy sauce, tamarind paste, chilli sauce, lemon juice, green onion, and cilantro. Stir to mix evenly.
    2. In a small sauce pan over medium heat, add: canola oil, white onions, garlic, and ginger. Sauté for two minutes or until onions are translucent.
    3. Add to sautéed ingredients: ketchup, oyster sauce, soy sauce, tamarind paste, chilli sauce, lemon juice, green onion, and cilantro. Cook for one minute then set aside.
    4. In a medium bowl, add crab meat, garlic, fresh chilli, green onion, white onion, chopped Thai basil, and lemon zest.
    5. Mix sautéed ingredients together with crab meat mixture. Using your hands, break up the crab meat into small pieces.
    6. Add panko, eggs, and mix until fully combined.
    7. Using your hands form five patties placing them on a parchment paper-lined baking sheet.
    8. Place cakes in freezer for about ten minutes, or until firm.
    9. Once firm, remove from freezer and dredge each patty in flour until evenly coated.
    10. Using a deep fryer, or in a deep pot, heat canola oil to 375°F (190°C).
    11. Using a wire spoon, add cakes in batches and cook for approximately two to three minutes per side or until golden brown.
    12. Using a wire spoon, remove cakes from oil and place on a on paper towel-lined plate or wire rack.

    Poached Eggs:

    1. In a large frying pan over medium heat 1 Tbsp (15 mL) of canola oil.
    2. Add watercress to pan and sauté for two minutes, or until the leaves wilt and the colour changes to a bright green.
    3. Salt and pepper to taste.

    Plating:

    1. On a large plate add crab cakes. Top cakes with watercress followed by a poached egg.
    2. Drizzle one Tbsp of chilli sauce mixture over the top of each poached egg.
    3. Garnish with fresh cilantro leaves.

Nutritional Analysis

Servings
4
Calories
690
Total Fat
38.2 g
Saturated Fat
4.7 g
Cholesterol
361 mg
Sodium
804 mg
Carbohydrates
40.3 g
Fiber
1.4 g
Sugars
6 g
Protein
46.1 g
Potassium
792 mg

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