Crab Cake Benedict Recipe

Time45m

Serves2

Panko Crusted Crab Cake, Poached Eggs, Creole Hollandaise, Crab Butter, Roasted Corn Salsa

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Ingredients

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1
Crab Cakes
In a large bowl, gently mix crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Add the egg and mix until combined. Form the mixture into patties.
2
Cook Crab Cakes
Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown. Set aside.
3
Creole Hollandaise
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water, whisking continuously. Slowly drizzle in melted butter until thickened. Stir in Creole seasoning and salt.
4
Crab Butter
In a small saucepan, melt butter over low heat. Stir in crab meat, garlic, and lemon zest. Cook for a few minutes until fragrant.
5
Roasted Corn Salsa
In a bowl, combine corn, red bell pepper, red onion, cilantro, lime juice, and salt. Mix well.
6
Poach Eggs
Bring a pot of water to a gentle simmer. Crack eggs into a bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set. Remove with a slotted spoon.
7
Assembly
Place a crab cake on a plate, top with a poached egg, drizzle with Creole hollandaise, and serve with crab butter and roasted corn salsa.