Crab Cake Benedict
Crab Cake Benedict is a luxurious breakfast dish that combines fresh crab cakes, perfectly poached eggs, and rich hollandaise sauce, making it an elegant and indulgent choice for any brunch.
Ingredients
For the Crab Cakes
- 1 lb Fresh lump crab meat - Drain and check for shells Ensure it’s fresh for that sweet, delicate flavor.
- 1 cup Panko breadcrumbs Provides the perfect crispiness for your crab cakes.
- 1/4 cup Mayonnaise For added creaminess.
- 1 tbsp Dijon mustard Adds a subtle kick.
- 1 tsp Old Bay seasoning Essential for seafood taste.
- 1 tbsp Fresh chives Adds freshness.
- 1 tsp Lemon zest Brightens the dish.
- 1 tbsp Egg (Optional) To help bind everything.
- 1 pinch Cayenne pepper A little heat to elevate flavors.
For the Hollandaise Sauce
- 3 Egg yolks Egg yolks For richness.
- 1 tbsp Fresh lemon juice Adds acidity.
- 1/2 cup Unsalted butter - Melted Secret to decadent sauce.
- 1 tbsp White vinegar - For poaching eggs Essential for perfect poached eggs.
For Serving
- 4 pieces English muffins Perfect base for crab cake and egg.
- Fresh chives Fresh chives - For garnish To finish off the dish beautifully.
Instructions
Preparation
- In a large bowl, gently combine the lump crab meat, Panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, chives, lemon zest, and cayenne pepper until well incorporated.
- Carefully form the mixture into patties.
Hollandaise Sauce
- In another bowl, whisk the egg yolks with lemon juice and vinegar.
- Slowly drizzle in warm melted butter while whisking continuously to create a creamy hollandaise sauce.
Cooking
- Heat a skillet over medium heat and melt a little butter. Fry the crab cakes until golden brown, flipping gently.
- In a pot of simmering water, add a splash of vinegar and poach your eggs to a perfect runny finish.
Assembly
- Toast your English muffins to golden perfection.
- Layer a crab cake on each muffin half, top with a poached egg, and drizzle with hollandaise sauce.
- Garnish with fresh chives.
Notes
Store leftovers in the fridge for up to 3 days; reheat in the oven. You can prepare crab cake mixture and form patties a day in advance.