Crab Cakes Benedict Recipe

Make the crab mixture

In a large bowl combine 1 cup lump crab meat, 1/4 cup mayonnaise, 1 tablespoon Dijon, 1/2 tsp Worcestershire, 3/4 tsp Old Bay, 2 tablespoons chopped parsley, 1/4 cup finely diced red bell pepper, 2 tablespoons chopped green onion, 1 tablespoon fresh lemon juice, 1 beaten egg, 1/2 cup panko, 1/2 tsp salt and 1/4 tsp black pepper. Gently fold ingredients together with a rubber spatula, taking care not to break up the crab lumps. If mixture seems too loose, add up to 2 tablespoons more panko.

Form and chill

Divide mixture into four equal portions and shape into compact 3-inch patties about 1 inch thick. Place on a parchment-lined tray, cover, and refrigerate at least 20 minutes to firm up (this helps them hold when frying).

Pan-fry the crab cakes

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter. When butter foams and is hot, add crab cakes (do not overcrowd) and cook 3-4 minutes per side until golden brown and heated through. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F/95°C) while finishing other components.

In a small bowl combine 1 cup diced ripe mango, 2 tablespoons finely diced red onion, 2 tablespoons diced red bell pepper, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1/4 teaspoon salt and 1/2 minced jalapeño if using. Stir gently to combine and refrigerate until ready to serve so flavors meld (at least 10 minutes).

Place 1 thinly sliced shallot in a small jar. In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar and 1/4 teaspoon salt to a simmer to dissolve sugar. Pour hot brine over shallots, press down so submerged, and let cool to room temperature. Cover and chill at least 15 minutes (can be made ahead up to 1 week).

Prepare a double-boiler

Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl that fits snugly over the pot without touching the water.

Whisk yolks

In the bowl off the heat whisk together 3 room-temperature egg yolks, 1 tablespoon fresh lemon juice and 1/2 teaspoon white wine vinegar until slightly thickened.

Cook over gentle heat

Place bowl over the simmering water and whisk constantly. The yolk mixture should thicken and become pale (do not let it scramble). Once it reaches a ribbon consistency, remove bowl from heat briefly if it gets too hot.

Incorporate butter and preserved lemon

Very slowly drizzle in 6 tablespoons warm melted butter while whisking continuously until sauce is emulsified and glossy. Whisk in 1 tablespoon finely minced preserved lemon rind, 1/4 teaspoon salt and a pinch (1/8 tsp) cayenne. If sauce is too thick, whisk in up to 1 tablespoon warm water to loosen. Keep warm over very low heat or in a thermos until service (do not reheat aggressively).

Poach eggs

Bring a wide shallow pot of water to a gentle simmer and add 1 tablespoon white vinegar. Create a gentle whirlpool and crack 1 egg into a small cup. Slip egg into the center of the whirlpool and cook 3–3.5 minutes for a runny yolk (4 minutes for slightly firmer). Remove with a slotted spoon and transfer to a paper towel briefly to drain. Repeat for remaining eggs (work in batches).

Toast bases

While poaching the eggs, toast 4 English muffin halves or brioche halves until golden and warm.

Assemble plates

Place 1 toasted muffin half on each plate. Top each with a warm crab cake. Spoon about 2 tablespoons mango salsa over each crab cake. Gently place a poached egg on top of each. Spoon 2–3 tablespoons preserved lemon hollandaise over the egg and cake. Add 1–2 teaspoons pickled shallots to each stack, garnish with a sprinkle of sliced chives and a few microgreens or cilantro.

Serve

Serve immediately so the egg yolk runs into the crab cake and hollandaise. Provide extra hollandaise on the side if desired.