Crab Cake Benedict Recipe
jumbo lump crab, old bay hollandaise, home fries
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Ingredients
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Crab Cakes
Old Bay Hollandaise
Home Fries
Poached Eggs & Assembly
Method
Crab Cakes
- 1
Prepare mixture
In a large bowl gently pick through the jumbo lump crab meat to remove any shells and separate lumps into bite-sized pieces. Add mayonnaise, Dijon, Worcestershire, 1 tsp old bay, chopped green onion, chopped parsley, beaten egg, salt and pepper. Fold carefully to combine—avoid breaking up the crab too much.
- 2
Add binder and form cakes
Add panko breadcrumbs and fold just until the mixture holds together when pressed. Adjust with up to 2 tablespoons more panko if mixture is too wet. Shape into four 3-inch patties about 1 inch thick. Refrigerate on a parchment-lined tray for at least 20 minutes to firm.
- 3
Cook
Heat 2 tablespoons butter and 1 tablespoon vegetable oil in a large skillet over medium heat until shimmering. Add crab cakes and cook 3–4 minutes per side until golden brown and just cooked through (internal temperature ~145°F / 63°C). Transfer to a warm plate and keep covered while finishing remaining cakes.
Old Bay Hollandaise
- 4
Prepare double boiler
Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl (not touching water) over the pan.
- 5
Whisk yolks
In the bowl, whisk together egg yolks, lemon juice, white wine vinegar and 1 tsp old bay until slightly thickened.
- 6
Cook and emulsify
Place the bowl over the simmering water and whisk constantly until the yolks thicken slightly (about 2–3 minutes). Remove from heat briefly, then very slowly drizzle in warm melted butter while whisking continuously until sauce is thick and smooth and has doubled in volume. If sauce becomes too thick, whisk in cold water, 1 tsp at a time, to reach desired consistency.
- 7
Home Fries
- 8
- 9
Sauté
Heat olive oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed 4–5 minutes until a crust forms. Stir and add sliced onion and diced red pepper. Cook, stirring occasionally, about 6–8 minutes more until potatoes are golden and vegetables are softened. Add minced garlic, smoked paprika, salt and pepper; cook 1 minute more. Taste and adjust seasoning. Stir in chopped parsley and keep warm.
Poached Eggs & Assembly
- 10
Poach eggs
Bring a wide shallow pot of water to a gentle simmer and add 1 tablespoon white vinegar. Using a spoon, stir to create a gentle whirlpool and crack one egg into a small cup then gently slip into the center. Poach eggs 3–3½ minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towel. Repeat for remaining eggs. Keep warm in a bowl of warm water until plating.
- 11
- 12
Plate
Divide home fries between two plates. Place toasted English muffin halves on top of the fries. Set one crab cake on each muffin half (two cakes per plate if desired). Top each crab cake with a poached egg. Spoon warm Old Bay Hollandaise generously over the eggs and crab. Finish with a light dusting (about 1/8 tsp total) of additional Old Bay and a sprinkle of chopped parsley. Serve immediately.