Crabcake Benedict Recipe

Crabcake Benedict Directions

1. 1

   Prepare the Crabcakes

   In a bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bread crumbs, egg, salt, and pepper. Mix gently to avoid breaking up the crab meat.

2. 2

   Form and Cook Crabcakes

   Shape the mixture into two patties. Heat butter in a skillet over medium heat and cook the crabcakes until golden brown on both sides, about 3-4 minutes per side.

3. 3

   Toast the English Muffins

   While crabcakes are cooking, slice and toast the English muffins until golden.

4. 4

   Poach the Eggs

   In a pot of simmering water, poach the eggs one at a time, about 3-4 minutes, until the whites are set but the yolks remain runny.

5. 5

   Assemble the Benedict

   On each toasted English muffin half, place a crabcake, then top with a poached egg and drizzle with hollandaise sauce. Garnish with chives.

6. 6

   Serve

   Serve immediately and enjoy your Crabcake Benedict!