Crab Cake Benedict Recipe

Crab Cake Benedict Directions

1. 1

   Prepare the Crab Cakes

   In a mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and chopped parsley. Gently mix until well combined. Form the mixture into patties.

2. 2

   Cook the Crab Cakes

   In a skillet, melt 1 tablespoon of butter over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side, until golden brown. Remove from the skillet and set aside.

3. 3

   Poach the Eggs

   In a separate saucepan, bring water to a gentle simmer. Crack each egg into a small bowl and carefully slide it into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.

4. 4

   Assemble the Benedict

   On a plate, place a slice of jalapeño cheese cornbread as the base, followed by a crab cake. Top with a poached egg and drizzle with hollandaise sauce. Garnish with additional parsley if desired.