Crab Benedict Recipe

Crab Benedict Directions

1. 1

   Prepare the Crab Cakes

   In a bowl, combine crab meat, breadcrumbs, egg, mayonnaise, lemon juice, salt, and black pepper. Mix gently until combined. Form the mixture into two crab cakes.

2. 2

   Cook the Crab Cakes

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

3. 3

   Poach the Eggs

   In a pot of simmering water, add white wine vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes or until the whites are set, and yolk is still runny. Remove with a slotted spoon.

4. 4

   Make the Hollandaise Sauce

   In a small saucepan, melt butter. In a mixing bowl, whisk together egg yolks and a splash of water. Gradually add the melted butter while whisking until the mixture thickens. Season with salt to taste.

5. 5

   Prepare Onion Strings

   Slice the onion into thin rings. Coat in flour and seasoned salt. Fry in hot oil until crispy. Drain on paper towels.

6. 6

   Assemble the Dish

   Toast the English muffins. Place one crab cake on each muffin half, top with a poached egg, and drizzle with hollandaise sauce. Serve with crispy onion strings on the side.