Crab Cake Benny Recipe
Grilled crab cake served over a biscuit, topped with two poached eggs, finished with creole hollandaise
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Ingredients
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Crab Cake
Method
Preparation
- 1
Make the Crab Cakes
In a bowl, combine crab meat, bread crumbs, mayonnaise, Dijon mustard, egg, green onions, Old Bay seasoning, salt, and black pepper. Mix gently. Form into patties.
- 2
Cook the Crab Cakes
Heat oil in a skillet over medium heat. Cook crab cakes for about 4-5 minutes on each side, until golden brown. Set aside.
- 3
Prepare the Biscuits
Preheat oven to 425°F (220°C). In a bowl, whisk together flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until just combined. Roll out and cut into biscuits. Bake for 12-15 minutes.
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer, add vinegar. Crack eggs into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
- 5
Make the Creole Hollandaise
In a double boiler, whisk egg yolks until thick. Gradually add melted butter while whisking to create an emulsion. Stir in lemon juice, Creole seasoning, and salt. Keep warm.
- 6
Assemble the Dish
On each biscuit, place a crab cake, top with poached eggs, and drizzle with Creole hollandaise. Serve immediately.
