1/2 Crab Cake Benedict Recipe
Jumbo lump crab cakes on an English muffin, topped with poached eggs, andouille-infused hollandaise, red peppers and green onions.
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Ingredients
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Crab Cakes
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, red bell pepper, and green onions. Gently fold until just mixed, being careful not to break up the crab meat.
- 2
Form Cakes
Shape the mixture into 4 crab cakes, about 1 inch thick. Place them on a tray and refrigerate for at least 30 minutes to firm up.
- 3
