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1
Mushroom sauce: In a medium saucepan heat 2 tablespoons of butter.
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2
Add mushrooms and shallots and saute for 3 minutes.
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3
Add garlic and wine.
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4
Boil until reduced by half.
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5
Add cream and * cup water, bring to a boil and reduce for 3 minutes.
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6
Using an immersion blender, add remaining butter and pulse 5 times.
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7
Sauce should not be smooth.
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8
Season with salt and pepper.
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9
Set aside in a warm place.
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10
Crab cakes: Preheat oven to 3750F.
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11
Heat butter in a small saute pan.
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12
When it begins to foam, add diced vegetables, season with 1 teaspoon Creole spice and cook for 2 minutes.
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13
Transfer to a small bowl.
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14
Add crabmeat and egg.
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15
Season to taste with salt and pepper.
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16
Season flour with remaining spice.
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17
Roll each cake in flour, shaking off excess.
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18
Heat oil in a saute pan.
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19
When it ripples, add crab cakes and cook until golden on bottom side.
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20
Flip and transfer pan to oven to finish cooking while you poach eggs.
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21
Poached eggs: Add vinegar and salt to a large pot of boiling water.
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22
Reduce heat to simmering, and begin stirring water clockwise.
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23
Crack eggs, one at a time, into water.
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24
They will take instant form.
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25
Cook for 3 minutes.
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26
Remove carefully with a slotted spoon.
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27
Pat dry with paper towels.
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28
To assemble: Remove crab cakes from oven and place two on each dinner plate.
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29
Top each cake with an egg.
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30
Spoon a generous portion of mushroom sauce over and garnish with parsley.
