Crab Cakes Benedict* Recipe

Prepare crab mixture

Gently pick through 1 lb lump crab meat to remove any shells. In a large bowl combine 0.5 cup mayonnaise, 1 tbs Dijon mustard, 1 tbs fresh lemon juice, 0.5 tsp Worcestershire sauce, 1 tsp Old Bay, 0.5 tsp sea salt, 0.25 tsp black pepper, 2 tbs chopped parsley and 2 tbs thinly sliced scallions. Stir until smooth.

Fold in the crab meat gently so the lumps remain intact. Add 1 cup of the panko breadcrumbs and the 1 large egg; fold gently to combine. The mixture should hold together when formed; if too wet add remaining panko a little at a time (reserve up to 2 more cups) until you can form cakes about 3 inches in diameter and 3/4 inch thick. This recipe yields 8 small or 4 large cakes; shape into 4 round patties for Benedict (about 4 large cakes).

Chill the formed cakes on a tray for 20–30 minutes in the refrigerator to firm up (this helps them hold when cooking).

Heat a large skillet over medium heat and add 2 tbs unsalted butter and 1 tbs vegetable oil. When butter is foaming, add the crab cakes (do not overcrowd) and cook until golden brown, about 3–4 minutes per side. Transfer to a warm oven (200°F / 95°C) or keep on a plate tented with foil while you poach eggs and finish sauce.

Prepare a double boiler: bring 1–2 inches of water to a gentle simmer in a saucepan and place a heatproof bowl over it (bottom of bowl should not touch water). Reduce heat to low so water simmers gently.

In the bowl whisk together 3 egg yolks and 1 tbs cold water until slightly thickened. Place the bowl over the simmering water and whisk constantly. After about 1–2 minutes the mixture will be warm and begin to thicken slightly.

Meanwhile, melt 0.75 cup unsalted butter in a small saucepan until just melted and hot but not browned. Remove from heat and keep warm.

Very slowly, a few drops at a time at first, whisk warm melted butter into the egg yolk mixture. As the emulsion forms and thickens, you can add the butter in a thin steady stream, whisking constantly. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen. Continue until all butter is incorporated and sauce is smooth and velvety.

Remove from heat and whisk in 1.5 tbs fresh lemon juice, 0.25 tsp salt and 1/8 tsp cayenne. Taste and adjust lemon or salt as desired. Keep warm in a thermos or over the warm (turned-off) double boiler, whisking occasionally. Do not let it overheat or it will break.

Bring a wide, shallow pot of water to a gentle simmer (not a boil). Add 1 tsp white vinegar. Crack 1 egg into a small cup. Stir the water to create a gentle whirlpool and slip the egg into the center; repeat for each egg, poaching 1–2 at a time depending on pot size. Poach eggs 3–4 minutes for a runny yolk or 4–5 minutes for slightly firmer yolk. Remove with a slotted spoon and drain on paper towel.

Toast the 4 English muffin halves lightly. Place one warm crab cake on each toasted muffin half (use two halves per serving; this recipe makes 4 servings).

Top each crab cake with a poached egg. Spoon 2–3 tablespoons hollandaise over each egg and crab cake (adjust to taste). Garnish with chopped chives and a sprinkle of paprika or extra Old Bay if desired. Serve immediately with lemon wedges on the side.

If preparing ahead: keep crab cakes warm in a low oven and reheat hollandaise gently over warm water while poaching eggs so everything finishes hot.