Crab Cake Benny Recipe

Mixing and forming

In a medium bowl, gently combine lump crabmeat with breadcrumbs, mayonnaise, Dijon, beaten egg, chopped green onions, chopped celery, lemon juice, Worcestershire, Old Bay, salt and pepper. Fold carefully to keep lumps of crab intact. If mixture feels too wet, add up to 1 tablespoon more breadcrumbs. Form into two 3/4–1-inch thick patties, pressing gently to hold shape. Chill on a plate, covered, for 15–20 minutes to firm.

Pan-frying

Heat a heavy skillet over medium heat and add 1 tablespoon butter + 1 tablespoon oil. When shimmering, add crab cakes and cook undisturbed 3–4 minutes until golden brown. Carefully flip and cook another 3–4 minutes until golden and cooked through (internal temperature about 145°F). Transfer to a warm oven (200°F) or a plate tented with foil while finishing other components.

Par-cook the potatoes: bring a small pot of salted water to a boil and add potato cubes. Boil 6–7 minutes until just tender but not falling apart. Drain well and pat dry. Heat a sauté pan over medium-high heat with olive oil and butter until hot. Add potatoes in a single layer, let brown without moving for 2–3 minutes, then toss or flip to brown other sides for 3–4 more minutes. Add minced garlic and thyme, season with salt and pepper, and 'fork-fry' by mashing lightly with the back of a fork against the pan for a couple of presses to create rustic flattened edges, then toss and cook 1 more minute. Keep warm.

Bring 4 cups water to a gentle simmer (small bubbles) in a wide saucepan. Add 1 tablespoon white vinegar. Crack each egg into a small ramekin. Using a spoon, stir the simmering water to create a gentle whirlpool and slip one egg into the center; repeat with second egg in a separate area (or poach sequentially). Poach 3–3½ minutes for runny yolks or 4 minutes for slightly firmer. Use a slotted spoon to lift eggs, blot briefly on paper towel and set on a warmed plate. Keep warm until plating.

Prepare a double boiler (saucepan with simmering water and a heatproof bowl set on top, not touching the water). Whisk the two egg yolks with the lemon juice and a teaspoon of water in the bowl. Place over simmering water and whisk constantly until mixture begins to thicken and ribbon-coats the back of a spoon (about 2–3 minutes). Remove bowl from heat and very slowly drizzle in the warm melted butter while whisking continuously to emulsify. If sauce becomes too thick, whisk in 1 teaspoon warm water to loosen. Whisk in d'Espelette pepper and salt, adjust lemon and seasoning to taste. Keep warm (not hot) until service. If needed, hold over very low warm water and whisk occasionally.

Make the vinaigrette: in a small bowl or jar combine champagne vinegar, Dijon, honey, salt and pepper. Whisk while slowly streaming in the olive oil until emulsified. Toss the arugula with just enough vinaigrette to lightly coat (about 1–2 tablespoons), then add shaved Parmesan and toss again. Taste and adjust seasoning.

Warm plates. Place a generous spoonful of fork-fried potatoes slightly off-center. Place two crab cakes next to the potatoes. Gently set the two poached eggs on top of the crab cakes. Spoon the warm d'Espelette hollandaise over the eggs and crab cakes (about 3–4 tablespoons). Place the dressed arugula to the side. Sprinkle shaved Parmesan over the salad and a light dusting of extra d'Espelette pepper over the hollandaise. Serve immediately with lemon wedges on the side.