Crab Benedict Recipe
Poached eggs, crabcake, hollandaise sauce
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Ingredients
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Crabcakes
Poached Eggs
Hollandaise Sauce
To Serve
Method
Crabcakes
- 1
Prepare the Crabcakes
In a large bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, salt, and pepper. Mix well until combined.
- 2
Form the Crabcakes
Add the egg to the mixture and mix until fully incorporated. Form the mixture into patties (about 4) and refrigerate for 30 minutes.
- 3
Cook the Crabcakes
Heat oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown. Remove and set aside.
Poached Eggs
- 4
Boil Water
In a medium saucepan, bring water and vinegar to a gentle simmer.
- 5
Poach the Eggs
Crack each egg into a small bowl. Carefully slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
Hollandaise Sauce
- 6
Prepare the Hollandaise
In a heatproof bowl, whisk together egg yolks and lemon juice until thickened.
- 7
Add Butter
Slowly drizzle in melted butter while continuously whisking until the sauce is smooth and creamy. Season with salt and cayenne pepper to taste.
