Crab Cake Benedict Recipe
Poached eggs, English muffin, hollandaise sauce, lomi tomato
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Ingredients
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Crab Cakes
Hollandaise Sauce
To Serve
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine crab meat, bread crumbs, mayonnaise, Dijon mustard, Worcestershire sauce, green onion, beaten egg, Old Bay seasoning, salt, and black pepper. Mix until well combined.
- 2
Form and Cook the Crab Cakes
Form the mixture into patties. Heat vegetable oil in a skillet over medium heat. Cook crab cakes for about 4-5 minutes on each side or until golden brown. Remove and set aside.
Hollandaise Sauce
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water (double boiler) and whisk until thickened. Gradually add melted butter, whisking continuously until smooth. Season with salt and cayenne pepper.
Assembly
- 4
Assemble the Benedict
On each toasted English muffin half, place a crab cake, top with a poached egg, and drizzle with hollandaise sauce. Garnish with lomi tomatoes on the side.