Crab Cake Benedict Recipe

Crab Cake Benedict

1. 1

   Prepare the Crab Cakes

   In a mixing bowl, gently combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and panko breadcrumbs. Season with salt and pepper to taste.

2. 2

   Form the Crab Cakes

   Form the mixture into patties (about 3 inches in diameter) and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to help them firm up.

3. 3

   Cook the Potatoes

   While the crab cakes are firming, chop the potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add the potatoes and season with salt and pepper. Cook until golden and tender, about 15-20 minutes, stirring occasionally.

4. 4

   Cook the Crab Cakes

   In a large skillet, melt butter over medium heat. Add the crab cakes and cook for about 3-4 minutes on each side until golden brown and heated through. Remove from skillet and keep warm.

5. 5

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

6. 6

   Toast the Muffins

   While the eggs are poaching, split the English muffins and toast them until golden brown.

7. 7

   Assemble the Dish

   On each toasted muffin half, place a crab cake, top with a poached egg, and drizzle with hollandaise sauce. Serve with brunch potatoes on the side.