Crab Cake Benedict Recipe
Spinach, ciabatta bread, hollandaise sauce, mixed greens
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Ingredients
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Crab Cakes
Hollandaise Sauce
Other Ingredients
Method
Crab Cakes Preparation
- 1
Prepare the Mixture
In a large bowl, combine fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, parsley, beaten egg, breadcrumbs, salt, and pepper. Gently mix until well combined.
- 2
Form the Cakes
Using your hands, form the mixture into 8 small patties and place them on a baking tray lined with parchment paper.
- 3
Cook the Crab Cakes
Heat a skillet over medium heat with a little oil. Cook the crab cakes for 4-5 minutes on each side until golden brown and crispy.
Hollandaise Sauce Preparation
- 4
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick.
- 5
- 6
Add Butter
Slowly drizzle in the melted butter while whisking until the sauce is smooth and creamy. Season with salt and a pinch of cayenne pepper.
Assembly
- 7
Prepare the Bread
Toast the ciabatta slices until golden brown.
- 8
Sauté Spinach
In a small skillet, sauté the fresh spinach until wilted, about 2-3 minutes.
- 9
Assemble the Dish
On each slice of toasted ciabatta, layer wilted spinach, a crab cake, and drizzle with hollandaise sauce. Serve with mixed greens on the side.