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Restaurants›Stone Creek Dining Company - Montgomery›Crab Cake Benedict* Recipe

Crab Cake Benedict* Recipe

Name: Stone Creek Dining Company - Montgomerys Crab Cake Benedict* Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 10 oz lump crabmeat (picked over for shells); 0.5 cups panko breadcrumbs; 2 tbs mayonnaise; 1 tsp Dijon mustard; 1 tsp fresh lemon juice; 0.5 tsp Worcestershire sauce; 1 each lightly beaten egg (for binder); 1 tbs fresh chives, finely chopped; 0.5 tsp old bay or seafood seasoning; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs unsalted butter (for pan-frying); 1 tsp neutral oil (canola or vegetable); 3 each large egg yolks; 1.5 tbs fresh lemon juice; 8 tbs unsalted butter, melted and kept warm; 0.25 tsp salt; 0.125 tsp Cayenne or hot sauce (optional); 4 each large farm eggs (for poaching); 2 each English muffins, split; 1 each ripe avocado; 1 tbs white vinegar (for poaching water); 0.5 tsp salt; 1 tbs butter (for toasting muffins); 1 cups fresh fruit (seasonal - berries, melon, or sliced citrus); 1 tsp microgreens or chopped chives (for garnish); 2 each lemon wedges

Inspired by Stone Creek Dining Company - Montgomery

Time45m

Serves2

two poached farm eggs, crab cake, avocado, english muffin, hollandaise, fresh fruit

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Ingredients

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Crab Cakes

10 oz lump crabmeat (picked over for shells)

1/2 cups Panko breadcrumbs

2 tbs Mayonnaise

1 tsp Dijon mustard

1 tsp fresh lemon juice

1/2 tsp Original Worcestershire Sauce

1 each lightly beaten egg (for binder)

1 tbs fresh chives, finely chopped

1/2 tsp old bay or seafood seasoning

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

2 tbs unsalted butter (for pan-frying)

1 tsp neutral oil (canola or vegetable)

Hollandaise

3 each large egg yolks

1 1/2 tbs fresh lemon juice

8 tbs unsalted butter, melted and kept warm

1/4 tsp Celtic sea salt

1/8 tsp Cayenne or hot sauce (optional)

Eggs & Assembly

4 each large farm eggs (for poaching)

2 each English muffins, split

1 each ripe avocado

1 tbs white vinegar (for poaching water)

1/2 tsp Celtic sea salt

1 tbs butter (for toasting muffins)

Garnish & Fruit

1 cups fresh fruit (seasonal - berries, melon, or sliced citrus)

1 tsp microgreens or chopped chives (for garnish)

2 each lemon wedges

Method

Crab Cakes

Mix

In a medium bowl gently combine lump crabmeat, panko breadcrumbs, mayonnaise, Dijon, lemon juice, Worcestershire sauce, beaten egg, chopped chives, Old Bay, salt, and pepper. Fold just until combined, taking care not to break up the lumps of crab.

Form

Divide mixture into four equal portions and shape into compact patties about 3 inches wide and 3/4 inch thick. Place on a parchment-lined plate and chill in refrigerator for 15–20 minutes to firm up (this helps them hold while cooking).

Pan-fry

Heat a large nonstick skillet over medium heat. Add butter and oil. When butter foams and oil shimmers, add crab cakes (do not overcrowd; cook in two batches if necessary). Cook until golden-brown and crisp, about 3–4 minutes per side. Gently flip with a thin spatula. Transfer cooked cakes to a warm plate and keep loosely covered in a 200°F (95°C) oven while you finish other components.

Hollandaise

Prepare double boiler

Fill a saucepan with 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl (stainless steel or glass) over the pan so the bottom of the bowl does not touch the water.

Whisk yolks

In the bowl, whisk together egg yolks and lemon juice until slightly thickened. Place the bowl over the simmering water and continue whisking constantly until the mixture is warm and has slightly thickened (about 2–3 minutes). Do not overheat or scramble the yolks.

Emulsify butter

Remove bowl from heat. Very slowly drizzle the warm melted butter into the yolk mixture while whisking constantly to create an emulsion. Start drop by drop, then in a thin steady stream as the sauce thickens. If sauce becomes too thick, whisk in 1 tsp warm water to loosen. Season with salt and optional cayenne or a few drops of hot sauce. Keep sauce warm (set bowl over warm water off the heat) until ready to serve.

Eggs & Assembly

Toast muffins and prepare avocado

Split and toast the English muffins. Butter the cut faces lightly. Halve and pit the avocado; slice or thinly mash with a fork and season with a pinch of salt and a squeeze of lemon to prevent browning.

Poach eggs

Bring a wide shallow pot of water to a gentle simmer and add the tablespoon of white vinegar and 1/2 tsp salt. Stir to create a gentle whirlpool for each egg (optional). Crack one egg into a small cup, then gently slide it into the simmering water. Poach eggs 3–3.5 minutes for a tender runny yolk (longer for firmer yolks). Use a slotted spoon to lift and lightly blot any excess water. Keep poached eggs on a warm plate while you poach remaining eggs; refresh water temperature if needed between batches.

Assemble

Place two toasted English muffin halves on each serving plate. Spread or layer avocado on each muffin half. Place one warm crab cake on top of the avocado on each half. Top each crab cake with a poached egg. Spoon warm hollandaise generously over the eggs and crab cakes (about 2–3 tbs per side).

Finish

Garnish each stack with a sprinkle of chopped chives or microgreens and a light dusting of smoked paprika or cracked black pepper if desired. Serve immediately with fresh fruit and lemon wedges on the side.

Garnish & Fruit

Arrange 1 cup fresh seasonal fruit per two servings in a small bowl or on the plate. Add a lemon wedge and scatter microgreens. Offer additional hollandaise at the table if desired.