Crab Cake Benedict Recipe

Directions for Crab Cake Benedict

1. 1

   Prepare the Crab Cakes

   In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, chopped green onions, beaten egg, and panko breadcrumbs. Mix until just combined.

2. 2

   Form and Cook the Crab Cakes

   Shape the crab mixture into 4 patties. In a non-stick skillet, heat a little oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown. Remove and set aside.

3. 3

   Make the Mustard Hollandaise

   In a saucepan, melt the butter over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, and a pinch of salt. Slowly add the melted butter while whisking until thickened. Stir in Dijon mustard to taste.

4. 4

   Poach the Eggs

   In a large saucepan, bring water to a simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach the eggs for about 3-4 minutes until whites are set but yolks are still runny.

5. 5

   Assemble the Dish

   Split the biscuits in half and place a crab cake on each half. Top each crab cake with a poached egg and drizzle with the mustard hollandaise sauce. Serve immediately.