Crab Rösti Benedict

Dungeness Crab Rösti Benedict with Choron Sauce

This recipe by Chef Cale Falk was the 2008 Gold Medal Winner in Select Registry’s “Inncredible Egg” cookoff. Historically, Rösti is a traditional Swiss dish made with fried, grated potatoes, often combined with a variety of ingredients of the chef’s choosing.

Crab Rösti Ingredients:

  • 3 Yukon Gold potatoes
  • 10 oz. Dungeness crab
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 3 oz. sour cream
  • 2 Teaspoons Old Bay
  • 5 Eggs
  • Salt & Pepper to taste
  • 1 bunch Arugula

Preparing the Rösti:

Place the potatoes in large pot, fill with water and bring to a boil. Boil the potatoes until their skins start to “give” – about 15 minutes after water comes to a boil. Remove from water and cool. After potatoes have cooled, remove the skins using your fingers, then grate on a large-hole grater, or put through a potato ricer.

In a bowl, combine crab, garlic, shallot, sour cream, and Old Bay until well incorporated. In a 2” ring mold, layer grated potato, then crab mix, then grated potato—then press the mixture tightly into the ring before removing to a hot pan. Season with salt and pepper early in the cooking process. Pan-fry the Rösti until it is golden brown on both sides and hot in the center.

Poach eggs in simmering water with vinegar until whites are cooked and yolk is still runny.

Plating:

Place Rösti in the center of a plate, layer Arugula on top of the Rösti, then add a poached egg, then drizzle with Choron Sauce (see recipe below). Garnish with fried shallots & curry oil.

Choron Sauce:

  • 3 egg yolks
  • 1½ Teaspoon tomato paste
  • Juice of 1 lemon
  • 2 Teaspoons water
  • 1 lb. butter, clarified
  • Salt & Pepper to taste

In a bowl, add egg yolks, tomato paste, lemon juice, and water, and set over a double boiler. Wisk continuously until thick, then remove from heat. Drizzle in the warm clarified butter, whisking until it is fully incorporated and has a nice sheen. Season with salt & pepper. Keep warm in preparation to drizzle over the benedict.

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