Crab Benedict Recipe
Make Crab Benedict Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cakes
Hollandaise Sauce
Poached Eggs & Assembly
Method
Crab Cakes
- 1
Prepare mixture
In a medium bowl, gently pick through the lump crab meat to remove cartilage and shells. Combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, minced shallot, chopped parsley, old bay seasoning, salt, pepper, and the whole egg. Mix gently with a fork or rubber spatula until just combined—avoid breaking up the lumps of crab.
- 2
Form cakes
Divide the mixture into four equal portions and shape into compact patties about 3 inches in diameter and 1/2 inch thick. Place on a plate and chill in the refrigerator for 20–30 minutes to help them hold together.
- 3
Pan-fry
Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. When the butter foams and the pan is hot, add the crab cakes (do not overcrowd). Cook 3–4 minutes per side until golden brown and crisp, flipping carefully with a spatula. Transfer to a warm oven (200°F/95°C) or a plate lined with paper towel while you finish the rest.
Hollandaise Sauce
- 4
Set up double boiler
Bring a small pot of water to a gentle simmer. Use a heatproof bowl (glass or metal) that will sit on top of the pot without touching the water.
- 5
Whisk yolks
In the bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice, and 1 teaspoon cold water until slightly thickened and pale.
- 6
- 7
Emulsify with butter
Slowly drizzle in the 6 tablespoons melted butter in a thin, steady stream while whisking vigorously to create a smooth, emulsified sauce. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen. Remove from heat and season with 1/4 teaspoon salt and 1/8 teaspoon white pepper or a pinch of cayenne. Keep the hollandaise warm (but not hot) until serving—set the bowl over warm (not simmering) water or cover and place in a warm spot.
Poached Eggs & Assembly
- 8
Poach eggs
Bring a wide, shallow pot of water to a gentle simmer and add 1 teaspoon white vinegar. Stir the water to create a gentle whirlpool. Crack each egg into a small cup, then gently slide one egg at a time into the center of the whirlpool. Poach for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer yolk. Remove eggs with a slotted spoon and drain briefly on paper towel.
- 9
Toast muffins
While poaching, split and toast 2 English muffins until golden. Butter them lightly if desired.
- 10
- 11