Crab Benedict Recipe
Home made crab cake topped with poached egg and baby spinach on an English muffin with hollandaise sauce
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Ingredients
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Crab Cakes
Hollandaise Sauce
Assembly
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a bowl, combine the fresh crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, lemon juice, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.
- 2
Form the Cakes
Shape the crab mixture into small patties, about 2 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes to help them firm up.
- 3
Cook the Crab Cakes
In a frying pan, heat the oil over medium heat. Carefully place the crab cakes in the pan and cook for about 4-5 minutes on each side, or until golden brown. Remove and keep warm.
Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the butter over low heat and keep warm.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick.
- 6
Cook the Sauce
Place the bowl over a pan of simmering water (double boiler). Gradually whisk in the warm melted butter until the sauce is thick and creamy. Season with salt and a pinch of cayenne pepper. Remove from heat.
Eggs and Assembly
- 7
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
- 8
Prepare the English Muffins
Toast the English muffins until golden brown. Place a layer of baby spinach on each half.
- 9
Assemble the Dish
Top each English muffin half with a crab cake, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.