Restaurants›Brick & Spoon- I65›Crab Cake Benny Recipe

Crab Cake Benny Recipe

Inspired by Brick & Spoon- I65
Time1h
Serves4

bacon sautéed spinach, poached eggs & house-made hollandaise, served with fire roasted corn grits

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Ingredients

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Fire Roasted Corn Grits

Method

Preparation

1

Make the Crab Cakes

In a bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and 1 egg. Mix gently until combined. Form into patties.

2

Cook the Crab Cakes

In a skillet, heat olive oil over medium heat. Add crab cakes and cook for 4-5 minutes on each side until golden brown. Remove and keep warm.

3

Sauté the Spinach

In the same skillet, cook bacon until crisp. Remove bacon and crumble. Add garlic and spinach to the skillet, cooking until wilted. Stir in crumbled bacon.

4

Prepare the Hollandaise Sauce

In a bowl, whisk together egg yolks and lemon juice. In a saucepan, melt butter. Slowly drizzle melted butter into egg mixture while whisking until thickened. Season with salt and cayenne pepper.

5

Cook the Fire Roasted Corn Grits

In a pot, bring water to a boil. Stir in corn grits and salt, reduce heat and simmer for 20-25 minutes. Stir in fire roasted corn and butter, and cook for an additional 5 minutes.

6

Poach the Eggs

In a pot of simmering water, poach eggs to desired doneness for about 3-4 minutes.