Crab Cake Benedict Recipe
Buttered English Muffin, Maryland Style Crab Cake, Poached Eggs, Lemon Hollandaise. Home Fries.
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Ingredients
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Crab Cakes
Poached Eggs
Lemon Hollandaise Sauce
Home Fries
English Muffins
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and a large egg. Mix gently to avoid breaking up the crab meat too much.
- 2
Form the Crab Cakes
Add the bread crumbs to the crab mixture and mix until well combined. Form the mixture into patties (about 4-6, depending on size).
- 3
Poached Eggs
- 4
Prepare the Poaching Liquid
Bring 4 cups of water to a gentle simmer in a saucepan. Add a tablespoon of vinegar to the water.
- 5
Poach the Eggs
Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes for soft yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
Lemon Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the butter over low heat. Allow it to cool slightly.
- 7
- 8
Combine and Emulsify
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt and a pinch of white pepper.
Home Fries
- 9
- 10
English Muffins
- 11
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 12
Butter the Muffins
Spread butter on each toasted half.
