Crab Cake Benedict Recipe

Instructions

1. 1

   Prepare the Crab Cakes

   In a bowl, combine crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper. Form mixture into patties and refrigerate for at least 30 minutes.

2. 2

   Fry the Crab Cakes

   Heat a skillet over medium heat and add a bit of butter. Cook the crab cakes for about 4-5 minutes on each side until golden brown. Remove and set aside.

3. 3

   Fry the Green Tomatoes

   Slice green tomatoes and dip them in flour. In the same skillet, add more butter and fry the tomato slices until golden brown on both sides. Set aside.

4. 4

   Poach the Eggs

   In a pot of simmering water, add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for 3-4 minutes until whites are set but yolks are still runny.

5. 5

   Make the Hollandaise Sauce

   In a double boiler, whisk together egg yolks, lemon juice, and a pinch of salt. Gradually add melted butter while whisking until the sauce is thickened. Season with salt and pepper to taste.

6. 6

   Assemble the Benedict

   Toast the English muffins and layer with arugula, fried green tomatoes, crab cakes, and poached eggs. Drizzle with hollandaise sauce and serve immediately.