Crab Cake Benny Recipe
lump crab cake/poached egg/English muffin/Parmesan butter/grilled tomato/hollandaise/Old Bay/home fries
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Ingredients
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Crab Cakes
Poached Eggs
Parmesan Butter
Hollandaise Sauce
Home Fries
Grilled Tomatoes
English Muffins
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a mixing bowl, combine lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, egg, Panko breadcrumbs, salt, and black pepper. Mix gently until just combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Divide the crab mixture into four equal portions and form into patties. Place the patties on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
- 3
Poached Eggs
- 4
Prepare the Poaching Liquid
In a saucepan, bring water and vinegar to a gentle simmer over medium heat.
- 5
Poach the Eggs
Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
Parmesan Butter
- 6
Make the Parmesan Butter
In a mixing bowl, combine softened unsalted butter, grated Parmesan cheese, garlic powder, and salt. Mix until well combined and smooth.
Hollandaise Sauce
- 7
Prepare the Hollandaise
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
- 8
Add the Butter
Slowly melt the butter in a saucepan. Gradually whisk in the melted butter into the egg mixture until thickened. Season with salt and cayenne pepper.
Home Fries
- 9
- 10
Grilled Tomatoes
- 11
- 12
English Muffins
- 13
Toast the Muffins
Split the English muffins in half and toast them. Spread butter on each toasted half.


