Crab Cake Benedict Recipe
sautéed spinach, hollandaise, mixed green salad
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Ingredients
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Crab Cakes
Sautéed Spinach
Hollandaise Sauce
Mixed Green Salad
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onions, and egg. Mix gently to combine.
- 2
Add Dry Ingredients
Fold in the bread crumbs, salt, and black pepper until the mixture is cohesive.
- 3
Form Crab Cakes
Shape the mixture into patties, about 2-3 inches in diameter.
- 4
Sautéed Spinach
- 5
Heat Oil and Sauté Garlic
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 6
Add Spinach
Add fresh spinach to the skillet and sauté for about 2-3 minutes until wilted. Season with a pinch of salt and black pepper. Remove from heat and set aside.
Hollandaise Sauce
- 7
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until slightly thickened.
- 8
- 9
Combine and Whisk
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. Season with salt and a pinch of cayenne pepper. Keep warm.
Mixed Green Salad
- 10
Prepare the Salad
In a large bowl, combine mixed greens, cherry tomatoes, and cucumber.
- 11
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad and toss to combine.