Maryland Lump Crab Cake Benedict Recipe
With hollandaise sauce.
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Ingredients
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Crab Cakes
Hollandaise Sauce
Assembly
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, egg, breadcrumbs, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat.
- 2
Form the Cakes
Shape the mixture into crab cakes, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill
Refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 4
Hollandaise Sauce
- 5
Prepare Double Boiler
Fill a saucepan with a few inches of water and bring to a simmer. Place a heatproof bowl on top to create a double boiler.
- 6
Whisk Egg Yolks
In the heatproof bowl, whisk together the egg yolks and lemon juice until pale in color.
- 7
- 8
Season
Season with salt and cayenne pepper to taste. Remove from heat and cover to keep warm.
Assembly
- 9
Toast the Muffins
Split the English muffins and toast them until golden brown.
- 10
Assemble the Dish
On each toasted muffin half, place a crab cake. Top with a generous spoonful of hollandaise sauce.
- 11
Garnish and Serve
Sprinkle with fresh parsley and serve immediately with additional hollandaise sauce on the side if desired.
