Crab Cake Benedict Recipe
Two Crab Cakes topped with Poached Eggs and finished with Hollandaise Sauce
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Ingredients
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Crab Cakes
Hollandaise Sauce
Poached Eggs
To Serve
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, egg, salt, and pepper. Mix gently until well combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into 4 equal-sized patties. Place them on a plate and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
Heat the olive oil in a large skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from heat and keep warm.
Hollandaise Sauce
- 4
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method), whisking constantly until the mixture thickens and doubles in volume.
- 5
Add the Butter
Slowly drizzle in the melted butter while continuing to whisk. Be sure to incorporate the butter fully before adding more. Adjust seasoning with salt and cayenne pepper to taste.
Poached Eggs
- 6
Prepare the Poaching Liquid
In a large saucepan, bring the water and vinegar to a gentle simmer over medium heat.
- 7
Poach the Eggs
Crack each egg into a small bowl. Gently slide one egg at a time into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
To Serve
- 8
Assemble the Dish
Toast the English muffins and place one crab cake on each half. Top with a poached egg and drizzle with Hollandaise sauce. Garnish with fresh parsley.