Crab Cake Benedict* Recipe
Poached eggs on a toasted English muffin with a tender crab cake, then topped with rich homemade Hollandaise sauce.
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Ingredients
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Crab Cake
Method
Preparation
- 1
Make the Crab Cakes
In a bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, green onions, Old Bay seasoning, salt, and black pepper. Mix until combined.
- 2
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes until the whites are set but the yolks remain soft.
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Slowly add melted butter while whisking continuously until thickened. Season with salt and cayenne pepper.
- 5
Assemble the Dish
Toast English muffins. Place a crab cake on each half, top with a poached egg, and drizzle with hollandaise sauce.
