Crab Cake Benedict* Recipe

Prepare the Crab Cakes

In a bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently until combined. Form into 2 crab cakes.

Cook the Crab Cakes

Heat a non-stick skillet over medium heat and add butter. Cook the crab cakes for about 3-4 minutes on each side until golden brown and heated through. Set aside.

Poach the Eggs

In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Prepare Cajun Hollandaise

In a heatproof bowl, whisk egg yolks with lemon juice until creamy. Place over a pot of simmering water and slowly whisk in melted butter until thickened. Stir in Cajun seasoning, salt, and pepper to taste.

Prepare the Potatoes

Boil diced potatoes until fork-tender. Drain and toss with butter, salt, and pepper.

Assemble the Benedict

Toast the English muffins. Place a crab cake on each half, top with a poached egg, and drizzle with Cajun hollandaise sauce. Serve with seasoned potatoes on the side.