Crabcakes Benedict Recipe
Smoked paprika, grilled asparagus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crabcakes
Poached Eggs
Grilled Asparagus
Hollandaise Sauce
Method
Crabcakes
- 1
Prepare Crab Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, smoked paprika, green onions, beaten egg, bread crumbs, salt, and black pepper. Mix gently until just combined.
- 2
Form Crab Cakes
Shape the mixture into 8 patties, ensuring they hold together well. Place them on a baking sheet lined with parchment paper.
- 3
Cook Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side until golden brown and crispy. Remove from skillet and keep warm.
Poached Eggs
- 4
Prepare Poaching Liquid
In a large saucepan, bring water to a gentle simmer and add white vinegar.
- 5
Poach Eggs
Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for soft yolks. Use a slotted spoon to remove the eggs and drain on paper towels.
Grilled Asparagus
- 6
- 7
Hollandaise Sauce
- 8
Prepare Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice until thickened and pale. Place the bowl over a pot of simmering water (double boiler).
- 9
Add Butter
Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and creamy. Season with salt and cayenne pepper.
