Creole Crab Cake Benedict - Tony Chachere's

Ingredients

• 3 Tablespoons Unsalted Butter
• 1/2 Cup Yellow Onion, Diced
• 1/2 Cup Celery, Diced
• 1/2 Cup Red Bell Pepper, Diced
• 1/4 Cup Garlic, Minced
• 1 1/2 Cups Italian-Seasoned Bread Crumbs, Divided
• 1/4 Cup Green Onion, Thinly Sliced
• 1/4 Cup Mayonnaise
• 3 Large Eggs, Divided
• 2 Tablespoons Fresh Parsley, Minced
• 2 Tablespoons Tony’s No Salt Seasoning
• 3 Tablespoons + 1 Teaspoon Creole Mustard, Divided
• 2 Teaspoons Worcestershire Sauce
• 2 Teaspoons Fresh Lemon Juice
• 1/2 Teaspoon Louisiana Hot Sauce (Tony’s Pepper Sauce)
• 1 Pound Lump Crabmeat, Picked Free of Shell
• 1 Cup Whole Milk
• 1/2 Cup Water
• 4 Soft-Shell Crabs
• 1 Cup Yellow Corn Flour
• 1 1/2 Teaspoons Granulated Garlic
• 1 1/2 Teaspoons Cayenne Pepper
• 1 1/2 Teaspoons Dried Thyme
• 3/4 Cup Vegetable Oil, Divided
• White Rémoulade Sauce (Recipe Below)
• Red Rémoulade Sauce (Recipe Below)
• 4 Poached Eggs
• Blender Hollandaise Sauce (Recipe Below)
• Garnish: Chopped Fresh Parsley
• 1 1/2 Cups Mayonnaise
• 1/2 Cup Green Onion, Sliced
• 1/2 Cup Ketchup
• 1/2 Cup Creole Mustard
• 1/4 Cup Celery, Diced
• 1/4 Cup Fresh Parsley, Chopped
• 2 Tablespoons Garlic, Minced
• 1 Tablespoon Worcestershire Sauce
• 1/2 Tablespoon Fresh Lemon Juice
• 1 Teaspoon Louisiana Hot Sauce (Tony’s Pepper Sauce)
• 1 Cup Olive Oil
• 3/4 Cup Creole Mustard
• 1/4 Red Wine Vinegar
• 1/4 Cup Celery, Minced
• 1 Tablespoon Garlic, Minced
• 1 Tablespoon Paprika