Crabby Bennie Recipe

Mix

In a large bowl, gently combine lump crab meat, panko, mayonnaise, Dijon, Worcestershire, lemon juice, parsley, green onion, beaten egg, Old Bay, salt, and pepper. Mix just until combined, taking care not to break up the crab lumps.

Form

Divide mixture into 4 equal portions and shape into compact patties about 3 inches across and 3/4 inch thick. Place on a tray, cover, and refrigerate for at least 20 minutes to firm up.

Sear

Heat a large nonstick or stainless pan over medium heat. Add 2 tablespoons butter and let it melt and foam. Add crab cakes and cook 3-4 minutes per side until golden brown and heated through. Transfer to a warm oven (200°F / 95°C) to keep warm while finishing other components.

Prepare a double boiler

Bring an inch of water to a gentle simmer in a saucepan and reduce heat so water stays at a low simmer. Place a heatproof bowl over the pan (insulating but not touching the water).

Whisk yolks

In the bowl, whisk egg yolks with 1 tablespoon lemon juice until slightly thickened. Place bowl over simmering water and whisk constantly for 1-2 minutes until the mixture lightens slightly and is warm (do not scramble).

Emulsify

Remove bowl from heat. Very slowly whisk in cold butter cubes a few pieces at a time until fully incorporated and sauce is smooth and thickened. If sauce becomes too thick, whisk in remaining 1 tablespoon lemon juice or a teaspoon or two of warm water to loosen. Season with salt and a pinch of cayenne. Keep warm (over very low warm water or in a thermos).

Par-cook potatoes

Place diced potatoes in a pot, cover with cold salted water, bring to a boil and simmer until just tender about 5-7 minutes. Drain well and let steam dry for a few minutes.

Sauté

Heat a large skillet over medium-high heat, add 2 tablespoons vegetable oil. Add drained potatoes and diced onion in a single layer. Cook, undisturbed for 3-4 minutes to brown, then stir and continue to cook 8-10 minutes, stirring occasionally until golden and crisp. Season with smoked paprika, salt, and pepper. Stir in chopped parsley and keep warm.

Wilt spinach

In a small skillet set over medium heat, add a teaspoon of butter or a splash of oil and sauté spinach just until wilted, about 30-45 seconds. Season lightly with salt and set aside.

Poach eggs

Bring a shallow saucepan of water to a gentle simmer and add 1 teaspoon white vinegar. Stir to create a gentle whirlpool. Crack each egg into a small cup and gently slip an egg into the water. Poach eggs for 3-3.5 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and briefly drain on paper towel.

Toast brioche

Toast brioche slices or buns until golden. If desired, butter lightly.

Place toasted brioche on plates. On each bottom piece, arrange a layer of wilted spinach, a slice of tomato, and avocado slices.

Place a warm crab cake on top of the avocado/tomato layer.

Top each crab cake with a poached egg (one or two per portion depending on preference). Spoon warm hollandaise generously over the egg and crab cake.

Serve home fries alongside the stacked brioche/crab cakes. Garnish with microgreens or chopped chives and a lemon wedge. Season with extra salt and pepper to taste and serve immediately.