Chesapeake Benedict Recipe
Crab cakes on a split English muffin, topped with poached eggs and drizzled with our homemade hollandaise sauce
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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 mixing bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and a pinch of salt and pepper. Mix until well combined.
- 2
Form the Crab Cakes
Add the egg to the mixture and stir in breadcrumbs until the mixture holds together. Form into 4 crab cakes.
- 3
Poached Eggs
- 4
Prepare the Water
Fill a saucepan with water and bring it to a gentle simmer. Add vinegar to the water.
- 5
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the butter over low heat and let it cool slightly.
- 7
Whisk Egg Yolks
In a mixing bowl, whisk together egg yolks and lemon juice until the mixture thickens slightly.
- 8