Crab Benedict Recipe

Brunch assembly and cooking

1. 1

   Prepare the tots

   Preheat oven to 425°F (220°C). Toss tater tots with olive oil and 1/4 tsp salt. Spread on a baking sheet and bake until crispy and golden, about 18-22 minutes, turning halfway.

2. 2

   Make crab cakes

   In a mixing bowl, gently combine lump crab meat, mayonnaise, Dijon mustard, egg, Old Bay, lemon juice, parsley, breadcrumbs, 1/2 tsp salt, and 1/4 tsp pepper. Do not overmix; form into two equal patties and chill 15 minutes.

3. 3

   Cook crab cakes

   Heat a tablespoon of oil in a skillet over medium heat. Sear crab cakes 3-4 minutes per side, until golden and cooked through. Remove and keep warm.

4. 4

   Wilt spinach

   In the same skillet, add spinach with a pinch of salt and pepper and cook 1-2 minutes until wilted. Remove to a warm plate.

5. 5

   Poach eggs

   Bring a pot of water to a gentle simmer with a splash of vinegar. Poach eggs 3-4 minutes for runny yolks, or longer for firmer yolks. Remove with a slotted spoon and set aside on a plate.

6. 6

   Chipotle hollandaise

   In a heatproof bowl set over barely simmering water, whisk yolks until pale and slightly thickened. Slowly whisk in melted butter to emulsify. Stir in lemon juice and minced chipotle. Season with 1/4 tsp salt. If too thick, whisk in 1 teaspoon water to reach pouring consistency.

7. 7

   Toast muffins and assemble

   Split English muffins and toast until golden. To assemble: place a crab cake on each muffin half, top with wilted spinach, then a poached egg. Spoon warm chipotle hollandaise over the egg. Serve with the crispy tots on the side.