Crab Cake Benedict Recipe

Directions

1. 1

   Prepare the Crab Cakes

   In a large bowl, mix crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, beaten egg, bread crumbs, salt, and pepper until well combined. Form the mixture into two patties.

2. 2

   Cook the Crab Cakes

   Heat olive oil in a skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from heat and keep warm.

3. 3

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water (double boiler) and whisk continuously. Slowly drizzle in melted butter until the sauce thickens. Season with salt and cayenne pepper to taste.

4. 4

   Poach the Eggs

   In a pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon.

5. 5

   Assemble the Dish

   Place each crab cake on a plate, top with a poached egg, and generously drizzle with hollandaise sauce. Serve immediately with pub fries or Baldwin County grits.