Crab Cake Benedict* Recipe
with Niman Ranch ham, poached egg and hollandaise; with Centro potatoes or fresh fruit
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Ingredients
Method
Directions
Make the Crab Cakes
In a large bowl, combine crab meat, Niman Ranch ham, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and pepper. Mix gently until combined. Form into patties.
Cook the Crab Cakes
Heat a skillet over medium heat with a little oil. Cook the crab cakes for about 5-6 minutes on each side or until golden brown. Remove from heat and keep warm.
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water (double boiler method) and whisk continuously until it thickens. Gradually add melted butter while whisking until the sauce is smooth. Season with salt and cayenne pepper.
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack eggs into small bowls and slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.