Crab Cakes Benedict Recipe
Delicious crab cakes served with poached eggs and hollandaise sauce.
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Ingredients
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Crab Cakes
Method
Instructions
- 1
Prepare the Crab Cakes
In a mixing bowl, combine the crab meat, bread crumbs, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, salt, black pepper, and egg. Mix until well combined.
- 2
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water and whisk until thickened. Gradually whisk in melted butter until smooth. Season with salt and cayenne pepper.
- 4
Poach the Eggs
In a saucepan, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes until whites are set but yolks remain runny.
- 5
Assemble the Dish
On each plate, place a crab cake, top with a poached egg, and drizzle with hollandaise sauce. Serve immediately.