Max's Crab Cake Benedict Recipe
Farm eggs, jumbo lump crab cake, béarnaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Béarnaise Sauce
Eggs
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, beaten egg, breadcrumbs, salt, and black pepper. Mix carefully to avoid breaking up the crab meat.
- 2
Form the Crab Cakes
Shape the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Refrigerate the formed crab cakes for at least 30 minutes to help them set.
- 4
Cook the Crab Cakes
Heat the vegetable oil in a large skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown. Remove and set aside.
Béarnaise Sauce
- 5
Prepare the Vinegar Reduction
In a small saucepan, combine the white wine vinegar, minced shallots, and chopped tarragon. Simmer over medium heat until reduced by half. Strain and set aside to cool.
- 6
Make the Béarnaise Sauce
In a mixing bowl, whisk the egg yolks. Gradually add the melted butter while whisking continuously until the sauce thickens. Stir in the vinegar reduction, salt, and black pepper.
Eggs
- 7
Assembly
- 8
Plate the Benedict
On a plate, place a crab cake, top it with a poached egg, and generously drizzle with béarnaise sauce. Serve immediately.
