Crab Cake Benedict* Recipe

Mix and form

Gently pick through the lump blue crab meat to remove any shells. In a medium bowl combine mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, chopped celery, chopped green onions, parsley, beaten egg, salt and pepper. Fold in crab meat carefully, then fold in panko breadcrumbs until the mixture holds together but remains chunky (add up to 1–2 tbs more panko if needed).

Shape

Divide the mixture into 4 equal portions (about 3 oz each). Form each portion into a compact patty roughly 3 inches across and 3/4 inch thick. Place on a plate and refrigerate for 20–30 minutes to firm up (this helps them hold together when cooking).

Pan-fry

Heat a large skillet over medium heat and add 1 tbs butter and 1 tbs vegetable oil. When shimmering, add crab cakes (work in batches if necessary) and cook 3–4 minutes per side until golden brown and crisp, turning carefully. Add the remaining 1 tbs butter to the pan and spoon melted butter over cakes during the last minute. Transfer to a warm oven (200°F / 95°C) or resting plate while finishing other components.

Prepare double boiler

Bring 1–2 inches of water to a gentle simmer in a medium saucepan. Use a heatproof bowl (metal or glass) that fits over the saucepan without touching the water to create a double boiler.

Whisk yolks

In the heatproof bowl, whisk together the 3 egg yolks, lemon juice, cayenne and 1/8 tsp salt until slightly thickened. Place the bowl over the simmering water (off-center so bottom doesn't touch) and whisk constantly.

Emulsify butter

Slowly drizzle the warm melted butter into the yolks while whisking continuously. Start drop by drop, then in a thin steady stream as the sauce begins to thicken and emulsify. Continue whisking until sauce is smooth and thick enough to coat the back of a spoon (about 4–6 minutes). Season to taste with remaining salt and additional lemon if needed. Keep warm over very low heat (or in a thermos) — avoid overheating or the sauce will separate.

Prep water

Fill a deep skillet or shallow saucepan with 2–3 inches of water and bring to a gentle simmer (not rolling boil). Add 1 tbs distilled white vinegar; this helps the egg whites coagulate.

Poach eggs

Crack each egg into an individual small ramekin. Stir the simmering water gently to create a slight whirlpool and slip an egg in near the center. Poach for 3 minutes for a runny yolk, 3.5–4 minutes for slightly firmer yolk. Use a slotted spoon to lift each egg, gently blot any excess water on paper towel and keep warm on a plate.

Cook grits

Bring 4 cups water and 1 cup milk to a gentle boil in a medium saucepan. Gradually whisk in 1 cup grits, reduce heat to low and simmer, stirring frequently, until thick and tender, about 20–25 minutes for medium grits (follow package for stone-ground which may take longer).

Finish

Remove from heat and stir in 2 tbs butter, 1 cup grated smoked Gouda, 3/4 tsp salt and 1/4 tsp pepper. Adjust seasoning to taste. Cover to keep warm until plating.

Par-cook (optional) & sauté

If you prefer a more even tender interior, parboil diced potatoes in salted water for 5 minutes, drain and dry. Heat a large skillet over medium-high heat with 2 tbs olive oil. Add diced potatoes and cook undisturbed for 5–6 minutes to develop color, then stir in chopped onion and cook 4–6 more minutes until potatoes are golden and onions are soft. Add minced garlic, smoked paprika, thyme, salt and pepper and cook 1–2 minutes more. Taste and adjust seasoning. Keep warm.

Toast English muffin halves and place two halves (or one split) on each plate. Spoon a generous portion of warm Gouda grits alongside.

Place one warm crab cake on each toasted English muffin half. Top each crab cake with a poached egg.

Spoon 2–3 tbs of warm Hollandaise sauce over each poached egg. Garnish with chopped chives or parsley and a light squeeze of lemon wedge. Plate the brunch potatoes beside the grits and crab cake benedict. Serve immediately with salt and pepper to taste.