Crab Cake Benedict Recipe
blue crab, porchetta, english muffin, champagne hollandaise
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Ingredients
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Crab Cakes
Champagne Hollandaise
Assembly
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine blue crab meat, diced porchetta, breadcrumbs, mayonnaise, Dijon mustard, beaten egg, Old Bay seasoning, salt, and black pepper. Mix gently until all ingredients are well incorporated, being careful not to break up the crab meat too much.
- 2
Champagne Hollandaise
- 3
Prepare the Sauce
In a small saucepan, bring the champagne to a simmer over medium heat. Reduce the champagne by half. In a separate bowl, whisk together the egg yolks and lemon juice until the mixture becomes thick and pale.
- 4
Emulsify the Hollandaise
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and creamy. Stir in the reduced champagne, salt, and cayenne pepper to taste. Keep warm until ready to serve.