Crabcake Benedict Recipe
POACHED, CRABCAKES, FRIED GREEN TOMATOES, TOASTED ENGLISH MUFFIN, HOLLANDAISE
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Crab Cakes
In a mixing bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and bread crumbs. Mix gently until combined. Form into patties.
- 2
Cook the Crab Cakes
Heat cooking oil in a skillet over medium heat. Cook crab cakes for about 4-5 minutes on each side until golden brown. Remove and set aside.
- 3
Prepare the Fried Green Tomatoes
Dredge sliced green tomatoes in flour, dip in beaten eggs, then coat with breadcrumbs. Fry in hot oil until golden brown, about 3-4 minutes per side. Drain on paper towels.
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, salt, and pepper. Place the bowl over a pot of simmering water, whisking constantly until thickened. Gradually whisk in clarified butter until smooth.
- 5
- 6
Assemble the Dish
On each toasted English muffin half, place a crab cake, top with a fried green tomato, and drizzle with hollandaise sauce. Serve immediately.