Crab Cake Benedict Recipe
Two poached eggs atop scratch crab cakes with hollandaise sauce and sprinkled with roasted red peppers, on a grilled English muffin
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Ingredients
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Crab Cakes
Hollandaise Sauce
Assembly
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onion, old bay seasoning, beaten egg, bread crumbs, salt, and black pepper. Gently mix until just combined.
- 2
Hollandaise Sauce
- 3
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and doubles in volume.
- 4
Incorporate Butter
Slowly drizzle in the melted unsalted butter while whisking until the sauce is smooth and creamy. Season with salt and cayenne pepper to taste.
Assembly
- 5
Toast the English Muffins
While the crab cakes are cooking, split and toast the English muffins until golden.
- 6
- 7
Assemble the Crab Cake Benedict
On each toasted English muffin half, place a crab cake, top with a poached egg, drizzle with hollandaise sauce, and sprinkle diced roasted red peppers and parsley for garnish.
