Crab Cake Benedict* Recipe
english muffin, poached egg, arugula, hollandaise sauce, breakfast potatoes
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Ingredients
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Crab Cakes
Hollandaise Sauce
Breakfast Potatoes
Assembly
Method
Crab Cakes
- 1
Prepare the Crab Cakes
In a mixing bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, Old Bay seasoning, salt, and pepper. Mix gently until combined.
- 2
Form Crab Cakes
Shape the mixture into small patties, about 2-3 inches in diameter.
- 3
Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let cool slightly.
- 5
Prepare the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until thickened.
- 6
Combine and Whisk
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. Add cayenne pepper for extra flavor.
Breakfast Potatoes
- 7
Prepare the Potatoes
Wash and dice the potatoes into small cubes.
- 8
Assembly
- 9
Toast the English Muffins
Split and toast the English muffins until golden brown.
- 10
Poach the Eggs
In a saucepan, bring water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set.
- 11
