Max's Famous Crab Cake Benedict Recipe
Make Max's Famous Crab Cake Benedict Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Poached Eggs
Hollandaise Sauce
To Serve
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, green onions, and the beaten egg. Mix gently until everything is well incorporated.
- 2
Form the Cakes
Add the bread crumbs to the mixture and fold gently. Form the mixture into 8 equal-sized patties and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
- 3
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown. Remove them from the skillet and place them on a paper towel to drain excess oil.
Poached Eggs
- 4
Prepare to Poach the Eggs
In a medium saucepan, bring the water and white vinegar to a gentle simmer over medium heat.
- 5
Poach the Eggs
Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and set them on a paper towel to drain.
Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and hot.
- 7
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and thick.
- 8
Combine and Thicken
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until it emulsifies and thickens. Add cayenne pepper to taste.
