Crab Cakes Benedict Recipe
Fried jumbo lump crab cakes | Collard greens | Poached eggs | Hollandaise
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Ingredients
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Crab Cakes
Collard Greens
Poached Eggs
Hollandaise Sauce
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, breadcrumbs, salt, black pepper, and beaten egg. Gently fold the mixture until combined, being careful not to break up the crab meat.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into patties, about 3 inches wide and 1 inch thick. Place the formed crab cakes on a parchment-lined baking sheet.
- 3
Fry the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Add the crab cakes to the skillet in batches, cooking for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Collard Greens
- 4
- 5
Cook the Collard Greens
Add chopped collard greens to the pot, stirring to coat with the garlic and oil. Pour in vegetable broth, and season with salt and black pepper. Cover and simmer for about 30 minutes, or until the greens are tender.
Poached Eggs
- 6
Prepare the Poaching Water
In a large pot, fill with water and bring to a gentle simmer. Add vinegar to the water.
- 7
Poach the Eggs
Crack each egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes for soft yolks, then remove with a slotted spoon and drain on paper towels.
Hollandaise Sauce
- 8
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick.
- 9
Prepare the Hollandaise
Place the bowl over a pot of simmering water (double boiler) and gradually whisk in the melted butter until the sauce is thickened. Season with salt and a pinch of cayenne pepper.
