Crab Cakes Benedict Recipe
two pan-fried crab cakes, two poached eggs & grilled tomatoes topped with hollandaise sauce
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Ingredients
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Crab Cakes
Poached Eggs
Grilled Tomatoes
Hollandaise Sauce
Method
Crab Cakes Preparation
- 1
Make the Crab Cakes
In a mixing bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onion, breadcrumbs, beaten egg, salt, and black pepper. Mix gently until well combined. Form into two patties.
- 2
Poaching Eggs
- 3
Poach the Eggs
In a saucepan, bring water to a simmer and add vinegar. Crack eggs into individual small bowls. Gently slide the eggs into the simmering water and poach for 3-4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon.
Grilling Tomatoes
- 4
Hollandaise Sauce
- 5
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk egg yolks and lemon juice until thickened. Place over a pot of simmering water (double boiler) and slowly whisk in melted butter until sauce is thick and smooth. Season with salt and cayenne pepper.
Assembly
- 6
Assemble the Dish
On a plate, place one crab cake, top with a poached egg, and drizzle with hollandaise sauce. Serve with grilled tomatoes on the side.
