Crabby Benny Recipe

Make crab cake mixture

In a medium bowl, gently combine lump crab meat, panko, mayonnaise, Dijon, Worcestershire, lemon juice, half an egg (beat one egg and use half), parsley, scallion, Old Bay, salt, and pepper. Fold carefully to keep lumps intact; do not overmix.

Form cakes

Divide mixture into two even portions and shape into patties about 3 inches wide and 3/4 inch thick. Chill on a plate or rimmed tray in the refrigerator for 15 minutes to firm up (this helps them hold while cooking).

Pan-fry

Heat a large skillet over medium heat. Add butter and oil. When butter foams and oil shimmers, add crab cakes and cook 3-4 minutes per side until golden brown and just cooked through. Transfer to a paper-towel-lined plate and keep warm in a low oven (about 200°F / 95°C) while finishing other components.

While crab cakes chill or cook, slice the tomato into 1/2-inch rounds. In a small bowl, toss spinach with olive oil, a pinch of salt and pepper. If desired, briefly wilt the spinach in the same skillet used for crab cakes for 20–30 seconds until just softened, then remove and keep warm. Lightly season tomato slices with salt and pepper and set aside.

Bring about 1 liter of water to a gentle simmer in a wide saucepan. Add the teaspoon of white vinegar. Reduce heat so the surface shows small bubbles but not a rolling boil. Crack each egg into a small cup or ramekin.

Create a gentle whirlpool with a spoon, then slide one egg from the cup into the center. Poach for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to lift egg, drain, and place on a paper towel briefly. Repeat with the second egg. Keep eggs warm on a plate in a low oven or briefly in warm water until ready to assemble.

For a quick single-serving hollandaise, whisk the two egg yolks with lemon juice and Dijon in a small heatproof bowl until slightly thickened. Place the bowl over (not touching) simmering water (double-boiler) and whisk constantly while slowly streaming in the hot melted butter until sauce thickens and becomes glossy. Remove from heat, season with cayenne and salt, and keep warm. If sauce gets too thick, whisk in a few drops of warm water to loosen.

Toast English muffin halves and butter them lightly. On each muffin half, place a small handful of wilted spinach (or fresh spinach if you prefer crisp).

Place a warm crab cake on top of the spinach, then a slice of tomato atop the crab cake. Gently set a poached egg on the tomato.

Spoon 2–3 tablespoons of warm hollandaise over each egg. Sprinkle with chopped chives or parsley and a light pinch of salt and pepper. Serve immediately with lemon wedges on the side.