Chef Juan Alvarado, Executive Chef of Hampton Social, to prepare a delicious breakfast inspired by the restaurant’s coastal atmosphere.
STEP-BY-STEP RECIPE INSTRUCTIONS HERE OR DEMO:
Crab Cake Benedict with a Side of Corn
| Description of the product/item | Sum | Measure it | Price | Description of the product/item | Sum | Measure it | Price |
| Green tomato in breading | 2 | Eh | 5 minutes of eggs | 1 | Eh | ||
| Power Green portion | 1/2 | Eh | Dutch green chilies | 1.5 | Ounce/fl | ||
| Corn side | 1/2 | Eh | Bach Spice | 1 | h.l | ||
| Crab Cake 2.5 oz | 1 | Eh | Herb salad | 2 | TBL | ||
| Rapeseed oil | 1 | ounce/fl |
ORDER:
- Heat a non-stick frying pan over medium heat with canola oil.
- Make sure the crab cake is properly breaded.
- Place the crab cake in the pan and cook on one side until golden brown, 1-2 minutes per side.
- Flip the crab cakes with a fish spatula and place in the oven until the crab cakes reach 140 degrees F.
- Place 2 breaded green tomatoes in deep fryer, fry until golden brown on both sides, 1 1/2 minutes each. Place in a storage tray.
- Burn 1/2 side of greens and ½ side of corn – set aside.
- In the bowl of pasta, place the roasted green tomatoes in a bowl, one on top of the other.
- Add the cooked greens on top of the roasted green tomatoes in the middle of the bowl.
- Arrange the corn in a straight line from 12 o’clock to 6 o’clock on the cooked greens. Decorate the corn in a special way.
- Place the crab cake on top of the corn in the center of the bowl. Press down lightly with your thumb to make room for the 5-minute poached egg to rest safely. Place a warm egg on top.
- Spread 1.5 ounces of green hollandaise chiles on top of egg and crab cake.
- Sprinkle with Baja spices and garnish with herb salad.
| Description of the product/item | Sum | Measure it | Price | Description of the product/item | Sum | Measure it | Price |
| Rapeseed oil | 1 | Ounce/fl | Homemade salt and pepper | ¼ | h.l | ||
| Garlic puree | 1/2 | h.l | Cut cilantro | 1 | TBL | ||
| Corn Chili Mix | 2 | TBL | Bach Spice | 1 | h.l | ||
| Grilled corn | 1 | Cup | Queso Fresco, crumbled | 1 | TBL | ||
| Parmesan cream | 4 | Ounce/fl | Lime wedges | 3 | pcs | ||
| Parmesan cheese | 1 | TBL |
ORDER:
- Place the pan over medium-high heat for 1 minute.
- Add canola oil, garlic puree, 1 tablespoon corn chili mixture.
- Fry for 1 minute, do not caramelizeadjust the heat if necessary.
- Add the corn, fry for 1 minute until the corn is heated through, mix well with a rubber spatula, add the parmesan cream. Adjust the heat to medium, heat until the cream begins to boil.
- Add the salt and pepper mixture, ½ teaspoon Baja spice, ½ tablespoon cilantro, and 1 tablespoon Parmesan cheese and mix well. Squeeze 2 lime wedges over the top and mix well.
- Before coating, check the consistency to make sure the cream is thick and runny.
- Place in a large soup bowl, wipe down the sides, and garnish with 1 tablespoon of the chili corn mixture, 1 tablespoon of the queso fresco, ½ tablespoon of the cilantro, and 1 lime wedge.
Hampton Social also has locations in River North, Streeterville, Barrington and Skokie.
https://www.facebook.com/TheHamptonSocial/
https://wgntv.com/news/sunday-brunch-crab-cake-benedict-with-a-side-of-corn/
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