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Ingredients
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Crab Cake Benedict
Method
Preparation Steps
Prepare Crab Cakes
In a mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, and egg. Gently mix until just combined, being careful not to break up the crab meat too much.
Form and Cook Crab Cakes
Shape the mixture into 4 equal crab cakes. Heat 1 tablespoon of butter in a skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
Prepare English Muffins
Split the English muffins in half and toast them until golden brown. Spread the remaining tablespoon of butter on each half after toasting.
Poach Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water, poaching for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
Prepare Tomato
Slice the medium tomato into thin slices.
Assemble the Benedict
On each toasted English muffin half, place a crab cake, followed by a slice of tomato, and then top with a poached egg. If using, drizzle the Choron sauce over the top before serving.