Roy Yamaguchi’s 4oz Crab Cake Benedict Recipe
Rayu Hollandaise | Spinach | Avocado | Cilantro Aioli | Poached Eggs*
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Ingredients
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Crab Cakes
Rayu Hollandaise
Other Ingredients
Method
Preparation of Crab Cakes
- 1
Mix Ingredients
In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, egg, panko breadcrumbs, salt, and black pepper. Mix until well combined.
- 2
Form Cakes
Shape the mixture into 4 equal crab cakes, each about 4 oz.
- 3
Chill
Refrigerate the crab cakes for at least 30 minutes to firm up.
Rayu Hollandaise Sauce
- 4
Prepare Sauce
In a heatproof bowl, whisk together egg yolks, melted butter, rayu, lemon juice, and salt. Place the bowl over a pot of simmering water and whisk continuously until the sauce thickens.
Cooking and Assembly
- 5
Poach Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for 3-4 minutes until whites are set but yolks are still runny.
- 6
- 7
Cook Crab Cakes
In a skillet, heat some oil over medium heat and cook the crab cakes for about 3-4 minutes on each side until golden brown.
- 8
