Crab Cake Benedict Recipe
Two crabcakes on top of a fried green tomato round topped with poached eggs and a spicy hollandaise served with Parmesan bacon grits
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Ingredients
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Crab Cakes and Toppings
Method
Preparation
- 1
Make the Crab Cakes
In a medium bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, and beaten egg. Gently fold in the bread crumbs until well combined. Form the mixture into patties and refrigerate for 30 minutes.
- 2
Prepare the Fried Green Tomatoes
Heat oil in a large skillet over medium heat. Dredge the green tomato slices in flour, then dip in egg, and finally coat with bread crumbs. Fry until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- 3
Cook the Crab Cakes
In the same skillet, add a little more oil if needed and cook the crab cakes over medium heat until golden brown and heated through, about 4-5 minutes per side.
- 4
Poach the Eggs
In a saucepan, bring water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes or until the whites are set and yolks are still runny.
- 5
Prepare the Spicy Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks and lemon juice over a pot of simmering water until thickened. Gradually whisk in the melted butter until smooth, then stir in the cayenne pepper and salt to taste.
- 6
Prepare the Parmesan Bacon Grits
In a saucepan, bring water to a boil. Add grits and cook according to package instructions. Stir in the cooked bacon, Parmesan cheese, butter, and salt to taste.
- 7
