Treat Mom to a Delicious Repast

Food & Wine, Recipe Box

Treat your mom to a delectable, luscious lunch. Maybe add some special flowers. Together, let’s honor the women who raised us and all mothers who sacrificed for their children.

Crab Cake Benedict, Poached Egg, Avocado Tomato Relish

Ingredients: Crab Cakes

1 lb. Jumbo Lump Crab Meat

4 Tbsp. Mayonnaise

2 Tsp. Dry Mustard

1 Egg

1/2 Cup Bread Crumbs

2 Tbsp. Scallions, chopped  

2 Tsp. Old Bay seasoning

½ Lemon, juiced

3 Tbsp. Butter

Method: Crab Cakes

  1. In large bowl, add all ingredients except the crabmeat and butter. Mix well
  2. Add crab meat and toss gently
  3. Using a round 3 1/2-inch cookie cutter, mold crab cakes. Press gently to form round crab patties. You may use a few panko breadcrumbs to prevent the crab cakes from sticking to the surface. Set aside in a refrigerator for 2 hours or overnight.
  4. Heat a sauté pan with a little butter and sauté the crab cakes on each side for about 3 minutes, or until golden brown
  5. Garnish with the relish and serve with sautéed asparagus or your favorite vegetable

Ingredients: Avocado Tomato Relish 

1 Avocado, peeled and diced

½ Red Onion, diced

½ Jalapeno, minced

2 Ripe Tomatoes, diced

½ Cup Cucumber, diced

2 Tbsp. Cilantro, chopped

½ Lime, juiced

Salt and pinch of Cumin to taste

Method: Avocado Tomato Relish

Mix all ingredients and set aside for about half an hour before serving

Ingredients: Poached Eggs

6 Extra Large Eggs

2 Quarts Water

¼ Cup White Vinegar

Method: Poached Eggs

  1. Heat water and vinegar in a large saucepan or a deep skillet, about 3 inches deep
  2. Adjust liquid to a light simmer, break eggs into a small cup and slide one egg at a time into the water
  3. Cook eggs until egg white becomes firm but the egg yolk is still soft and runny, but not hard, about 3 to 4 minutes
  4. Remove with a slotted spoon and place on a paper towel to drain 

Chef Lageder’s Cooking Tips and Tricks

a) The eggs can be poached a day ahead and refrigerated overnight, just reheat them before serving in simmering vinegar water for about one minute

b) For an extra touch, garnish the plate with rosemary flowers and sliced scallions

Orange Jicama Salad with Watermelon and Arugula

Ingredients:

2 Oranges

2 Cups Jicama, cut into 1.5-inch sticks

2 Cups Watermelon, cubed

4 Cups Baby Arugula

½ Lime, juiced

Little Salt and Pepper to taste

4 Tbsp. Pine Nuts, toasted

Method:

  1. Peel the oranges, cut into segments, and place into a salad bowl. Save the remaining orange pulp and set aside
  2. Add the jicama, watermelon and baby arugula to the salad bowl and toss lightly
  3. Add the lime juice, squeeze the juice of the orange pulp on top, add little salt and pepper, toss and sprinkle with pine nuts