Crab Cake Benedict Recipe
Two Lump Crab Cakes, Local English Muffin, Poached Eggs, Hollandaise, Asparagus, Hash Browns
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Ingredients
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Crab Cakes
Hollandaise Sauce
Other Ingredients
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, chopped parsley, egg, Panko breadcrumbs, salt, and black pepper. Gently mix until all ingredients are well combined.
- 2
Form the Crab Cakes
Shape the crab mixture into two round patties and place them on a plate. Refrigerate for at least 30 minutes to help them firm up.
- 3
Hollandaise Sauce
- 4
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens.
- 5
Incorporate the Butter
Gradually add the melted unsalted butter while whisking continuously until the sauce is thick and smooth. Season with salt and cayenne pepper. Keep warm.
Assemble the Dish
- 6
Poach the Eggs
In a pot of simmering water, crack the eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
- 7
Prepare the Asparagus
Blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 8
Cook the Hash Browns
In a skillet, cook the hash browns according to package instructions until crispy and golden.
- 9
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 10
Plate the Dish
On each toasted English muffin half, place a crab cake, followed by a poached egg. Drizzle with hollandaise sauce, and garnish with asparagus. Serve with hash browns on the side.
