Crab Cake Benedict Recipe
jumbo lump crab cakes on English muffins with poached eggs topped with hollandaise sauce, served with fresh fruit
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Ingredients
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Crab Cakes
Poached Eggs
Hollandaise Sauce
Assembly
Method
Crab Cakes
- 1
Prepare Crab Cake Mixture
In a large bowl, gently mix together the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, beaten egg, salt, and black pepper until just combined.
- 2
Form the Crab Cakes
Shape the mixture into patties, about 2-3 inches in diameter. Place them on a plate or baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown. Remove from skillet and set aside.
Poached Eggs
- 4
Poach the Eggs
In a large pot, bring water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny. Carefully remove with a slotted spoon and place on a plate.
Hollandaise Sauce
- 5
Make Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add melted unsalted butter while whisking until the sauce is smooth and creamy. Season with salt and cayenne pepper. Keep warm.
Assembly
- 6
Assemble the Dish
Toast the English muffins until golden brown. Place one crab cake on each muffin half, top with a poached egg, and drizzle generously with hollandaise sauce. Serve immediately with a side of fresh fruit.