Maryland Crab Cake Benedict Recipe
english muffin, poached egg, hollandaise, country fried potatoes
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Ingredients
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Crab Cakes
Hollandaise
Poached Eggs & Muffins
Country Fried Potatoes
To Finish
Method
Crab Cakes
- 1
Prepare mixture
In a large bowl gently pick through the lump crab meat to remove shells and large cartilage pieces. Combine breadcrumbs, mayonnaise, Dijon, Worcestershire, Old Bay, chopped parsley, chopped scallion, lemon juice, salt and pepper in the bowl. Add the egg and fold gently into the crab meat until just combined — avoid breaking up lumps. The mixture should hold together; if too wet add 1 additional tablespoon breadcrumbs.
- 2
Shape and chill
Form the mixture into four 3/4-inch-thick patties (about 4 ounces each). Place on a plate, cover with plastic wrap, and refrigerate for at least 20 minutes to firm (this helps them hold while cooking).
- 3
Cook
Heat 1 tablespoon neutral oil and 2 tablespoons butter in a large skillet over medium heat until hot and foamy. Add crab cakes (do not crowd) and cook 3–4 minutes per side until golden brown and cooked through. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing other components.
Hollandaise
- 4
Set up double boiler
Fill a saucepan with about 1 inch of water and bring to a gentle simmer. Use a heatproof bowl that fits snugly over the pan without touching the water. Keep the melted butter warm in a separate container.
- 5
- 6
Emulsify
While whisking constantly, add the warm melted butter very slowly in a thin stream until the sauce thickens and emulsifies (about 4–6 minutes). If the sauce becomes too thick, whisk in a teaspoon or two of warm water. Remove from heat, season with salt and cayenne (or a couple dashes hot sauce) and keep warm (do not overheat or it will break).
Poached Eggs & Muffins
- 7
Toast muffins
Heat a large skillet or griddle over medium heat. Spread the cut sides of the English muffins with butter and toast cut-side down until golden, about 2–3 minutes. Keep warm.
- 8
Poach eggs
Bring a wide shallow pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip eggs in one at a time (or lower ramekin close to surface). Poach for 3–3.5 minutes for runny yolks or longer for firmer. Remove with a slotted spoon, drain on a paper towel and keep warm on a plate lightly oiled to prevent sticking.
Country Fried Potatoes
- 9
- 10
Cook potatoes
Heat vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the potatoes in a single layer and let them sear without moving for 3–4 minutes, then stir/flip to brown more sides. After potatoes have some color (8–12 minutes total), add the diced onion and bell pepper and continue to cook until vegetables are tender and potatoes are crisp, about 4–6 more minutes.
- 11
Season
Stir in paprika, garlic powder, salt and pepper. Finish with 1 tablespoon butter and toss to coat. Remove from heat and sprinkle chopped parsley over the potatoes.
To Finish & Assembly
- 12
Assemble Benedict
Place a toasted English muffin half on each plate. Top each muffin with a warm crab cake. Gently set a poached egg on top of each crab cake.
- 13
- 14