Crab Florentine Benedict Recipe

Crab Florentine Benedict Directions

1. 1

   Prepare the Crab Cakes

   In a bowl, combine crab meat, breadcrumbs, mayonnaise, lemon juice, Old Bay seasoning, salt, and black pepper. Form the mixture into cakes and refrigerate for 30 minutes.

2. 2

   Cook the Crab Cakes

   Heat butter in a skillet over medium heat. Cook the crab cakes for 4-5 minutes on each side until golden brown. Remove from heat and keep warm.

3. 3

   Sauté the Spinach

   In the same skillet, add a bit more butter if needed and sauté the fresh spinach until wilted. Season with salt and pepper to taste.

4. 4

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.

5. 5

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water and whisk continuously until thickened. Slowly drizzle in melted butter while whisking until the sauce is creamy. Season with salt, pepper, and Old Bay seasoning.

6. 6

   Assemble the Benedict

   Split and toast the English muffins. Place sautéed spinach on each muffin half, top with a crab cake, and then add a poached egg on top. Drizzle with Old Bay hollandaise sauce.

7. 7

   Serve

   Serve the Crab Florentine Benedict with a side of crispy hash browns.