Crab Benedict* Recipe
Maryland crab cakes, poached eggs, hollandaise
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Ingredients
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Crab Cakes
Poached Eggs
Hollandaise Sauce
Assembly
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, breadcrumbs, chopped green onions, salt, and black pepper. Mix gently until combined.
- 2
Form and Cook the Crab Cakes
Shape the mixture into 4 patties. Heat oil in a skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side or until golden brown. Remove and set aside.
Poached Eggs
- 3
Prepare the Poaching Liquid
In a large saucepan, bring water and vinegar to a gentle simmer over medium heat.
- 4
Poach the Eggs
Crack each egg into a small bowl. Gently slide the egg into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Keep warm.
- 6
Whisk Eggs and Prepare Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a saucepan of simmering water (double boiler) and whisk until thickened. Gradually add the melted butter while continuously whisking until the sauce is smooth. Season with salt and cayenne pepper.
Assembly
- 7
Toast the English Muffins
Split the English muffins and toast them until golden brown.
- 8
Assemble the Dish
On each toasted muffin half, place a crab cake, top with a poached egg, and drizzle with hollandaise sauce. Garnish with fresh parsley.
