Crab Cakes with Poached Eggs and Wild Mushroom Sauce (Emeril Lagasse) Recipe

Directions:

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