Crab Cake Benedict
An English muffin topped with a crab cake, poached egg, and hollandaise sauce. Perfect for brunch.
Equipment
- Saucepan
- Mixing Bowl heat proof
- Spatula
- Skillet
- Slotted spoon
- Whisk
Ingredients
- 2 English muffins split, toasted
Crab Cakes
- 1 pound crabmeat lump meat, picked over shells
- ¼ cup panko bread crumbs
- ¼ cup mayonnaise
- 1 large egg beaten
- 2 tablespoons green onion chopped
- 2 tablespoons parsley chopped
- 2 tablespoons butter unsalted
- ½ tablespoon Old Bay
- 2 teaspoons Dijon mustard
- ½ teaspoon ground black pepper
Poached Eggs
- 4 eggs
- 3 tablespoons white vinegar
Hollandaise sauce
- ½ cup clarified butter unsalted, kept warm and liquid
- 3 egg yolks
- 2 tablespoons water
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper optional
Instructions
Making the Hollandaise sauce
- Fill a saucepan with about an inch of water and bring to a boil on high heat.
- While the water is heating whisk the egg yolks and the 2 tablespoons of water in the metal mixing bowl.
- Once the water is boiling place the bowl on top of the saucepan making sure that the water does not touch the bottom of the bowl. Whisk continuously until the mixture becomes a light pale color. You will need to remove to bowl from the heat several times to keep the egg yolks from cooking. This will take about 2½ minutes of whisking on and off the heat.
- Once the mixture is a pale yellow remove from the heat a final time and whisk in the lemon juice and salt. Then slowly pour in the clarified butter continuously whisking. Keep whisking until all of the butter has been added. You should have a pale yellow sauce whisk in pepper if you are using it.
Making the crab cakes
- In a mixing bowl combine all of the crab cake ingredients except the butter. Stir until evenly mixed. Divide into 4 equal portions and shape into same size disks.
- In a skillet melt the butter on medium heat. Add the crab cakes and cook 3-5 minutes for each side.
Poaching the eggs
- Bring a saucepan full of water to a boil and add the vinegar. Reduce the heat to low to keep on a simmer.
- Create a gentle vortex with the water and gently add egg to the middle of the vortex. Repeat with another egg. Cook for 2-3 minutes and remove with a slotted spoon. Place on a plate lined with a paper towel.
- Repeat with the remaining two eggs.
- Top the toasted English muffins with the crab cakes, then egg and finally hollandaise sauce. If desired garnish with chopped parsley.
Nutrition
Serving: 1servingCalories: 586kcalCarbohydrates: 19gProtein: 33gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 473mgSodium: 1424mgPotassium: 408mgFiber: 1gSugar: 1gVitamin A: 919IUVitamin C: 13mgCalcium: 138mgIron: 3mg
Nutrition Disclaimer*
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