100 Favorite Dishes: No. 8, Harriet Brasserie's crab cake Benedict

A bistro brunch classic done the French-Brazilian way<br /><br />

A bistro brunch classic done the French-Brazilian way

As a countdown to the Best of the Twin Cities 2014, coming April 16, the Hot Dish has been serving up 100 of our favorite local dishes. Now it's time to grab your tickets to the Best of the Twin Cities party on April 24 at Muse. Enjoy complimentary samples from some of the city's best eateries, drink specials, live music, and more. Click here to purchase, and we'll see you there! 

Crab cake Benedict is on just about every upscale brunch menu in the Twin Cities. But no one does it quite as ingeniously as chef Fernando Silva at the Harriet Brasserie. It's one of the most popular brunch items at this pleasant Linden Hills cafe and the balance of flavor, unexpected twists, high-quality ingredients, and lovely presentation hit all the right notes. 

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Instead of your basic English muffin, this Benedict starts with a sweet, summery-tasting white corn blini -- the fancy brunch version of a silver dollar pancake. That elegant base is topped with a perfectly crunchy, generously crabby crab cake that's elevated even further by a softly poached egg. Finally, for spice and smokiness there's a duo of sauces. The first is a frothy, creamy emulsion of avocado and bacon, reminiscent of guacamole but with a looser consistency, and the other is a roasted poblano hollandaise that you will want to slurp up with a spoon. Settle in with a Kir Royale or a beermosa (yes, a beer mimosa -- it's better than it sounds) and start your weekend off elegantly.

No. 40: Crema's affogato
No. 39: Broders' quadrucci con pollo

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