Roy Yamaguchi’s 4oz Crab Cake Benedict Recipe

Preparation Instructions

1. 1

   Prepare the Crab Cakes

   In a bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and pepper. Mix gently until combined. Form into 4 oz patties.

2. 2

   Cook the Crab Cakes

   Heat olive oil in a skillet over medium heat. Cook the crab cakes for 4-5 minutes on each side until golden brown. Remove and keep warm.

3. 3

   Sauté the Spinach

   In the same skillet, add spinach and sauté until wilted. Season with salt and pepper.

4. 4

   Make the Rayu Hollandaise

   In a double boiler, whisk together egg yolks and lemon juice until thick. Gradually whisk in melted butter until smooth. Season with salt and pepper.

5. 5

   Poach the Eggs

   In a pot, bring water to a simmer. Add white vinegar. Crack eggs into separate cups and gently slide them into the water. Poach for 3-4 minutes, until the whites are set.

6. 6

   Assemble the Dish

   On each plate, layer sautéed spinach, a crab cake, a poached egg, and drizzle with Rayu Hollandaise. Garnish with sliced avocado and cilantro aioli.