Crab Cake Benedict Recipe

Cooking Directions

1. 1

   Prepare the Crab Cakes

   In a mixing bowl, combine the lump crab, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, breadcrumbs, beaten egg, salt, and pepper. Mix gently to avoid breaking up the crab meat too much.

2. 2

   Form and Cook the Crab Cakes

   Form the mixture into patties. Heat oil in a skillet over medium heat. Cook the crab cakes for about 3-4 minutes on each side or until golden brown. Remove and set aside.

3. 3

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks and lemon juice. Place over a pot of simmering water (double boiler method). Gradually whisk in the melted butter until the sauce thickens. Season with salt and a pinch of cayenne pepper.

4. 4

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack eggs into individual cups and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny.

5. 5

   Assemble the Benedict

   Place a crab cake on a plate, top with a poached egg, and drizzle with hollandaise sauce. Serve immediately.