Crab Cake Benedict

Crab Cake Benedict is a delightful twist on the traditional Eggs Benedict, combining the rich flavors of crab cakes with perfectly poached eggs and a luscious hollandaise sauce. This dish is perfect for a weekend brunch or a special occasion, and it’s sure to impress your family and friends. With a few simple ingredients and straightforward techniques, you’ll have a restaurant-quality meal right at home. Let’s dive into this recipe and discover how to create the perfect Crab Cake Benedict!

Top Reasons to Make Crab Cake Benedict

• Flavor Explosion: The sweet, succulent crab meat paired with the creaminess of the eggs and the zest of lemon creates a flavor profile that’s simply irresistible.
• Impressive Presentation: This dish looks as good as it tastes, making it perfect for brunch gatherings or special occasions.
• Customizable: You can easily adjust the ingredients to suit your taste. Add more spice, switch out the herbs, or even use different types of seafood.
• Make Ahead: The crab cakes can be made in advance, allowing you to enjoy a stress-free brunch.

The Essentials

• 12 ounces crab meat: Fresh or canned; ensure it is picked through for shells.
• 1/4 cup celery: Finely diced for a crunchy texture.
• 2 tablespoons cilantro: Chopped for a fresh, herbal flavor.
• 3 tablespoons chives: Finely chopped, adding mild onion flavor.
• 3 tablespoons mayonnaise: Acts as a binder for the crab cakes.
• 1 cup panko breadcrumbs: For that perfect crunch.
• 2 tablespoons olive oil: For cooking the crab cakes.
• 3 large egg yolks: Essential for the hollandaise sauce.
• 1 tablespoon lemon juice: Brightens the dish.
• 1/2 teaspoon kosher salt: Enhances flavors.
• 1/8 teaspoon cayenne pepper: Adds a hint of heat.
• 8 tablespoons unsalted butter: Melted for the hollandaise.
• 4 large eggs: For poaching.
• 2 English muffins: Split and toasted to serve as a base.
• 2 tablespoons chives: Chopped for garnish.

What’s in the Gear List

• Mixing Bowls: For combining and preparing the crab cake mixture.
• Frying Pan: A non-stick skillet works best for cooking the crab cakes.
• Whisk: Essential for making the hollandaise sauce.
• Pot: For poaching the eggs.
• Spatula: For flipping the crab cakes.

Crab Cake Benedict: From Prep to Plate

Step 1: Prepare the Crab Cakes

In a large mixing bowl, combine the crab meat, finely diced celery, chopped cilantro, and chives. Gently fold in the mayonnaise, panko breadcrumbs, egg yolks, lemon juice, kosher salt, and cayenne pepper. Mix until just combined, being careful not to break up the crab meat too much.

Step 2: Form the Crab Cakes

Using your hands, shape the mixture into crab cakes about 2 inches in diameter and 1 inch thick. Place them on a plate and refrigerate for at least 30 minutes to help them hold their shape while cooking.

Step 3: Cook the Crab Cakes

In a non-stick skillet, heat the olive oil over medium heat. Once hot, add the crab cakes to the skillet, leaving space between them. Cook for about 4-5 minutes on each side or until golden brown and crispy. Remove from the pan and keep warm.

Step 4: Make the Hollandaise Sauce

In a heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Whisk continuously until the mixture thickens and doubles in volume.

Step 5: Add the Butter

Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Remove from heat and set aside.

Step 6: Poach the Eggs

In a pot of gently simmering water, create a whirlpool by stirring the water. Crack an egg into a small bowl and gently slide it into the center of the whirlpool. Poach for about 3-4 minutes or until the whites are set, and the yolk is still runny. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining eggs.

Step 7: Assemble the Benedict

To serve, place a toasted English muffin half on each plate. Top with a crab cake, followed by a poached egg. Drizzle with hollandaise sauce and garnish with chopped chives. Serve immediately and enjoy your Crab Cake Benedict!

Fresh Takes Through the Year

• Summer: Add fresh herbs like dill or parsley for a bright taste.
• Fall: Incorporate roasted red peppers for a touch of sweetness.
• Winter: Use a sprinkle of smoked paprika for a warm, smoky flavor.
• Spring: Add asparagus tips to the crab mixture for a seasonal crunch.

Author’s Commentary

Crab Cake Benedict is one of my favorite brunch recipes because it combines the best of both worlds: decadent crab cakes and silky poached eggs. I love how versatile it is; you can easily swap ingredients based on what you have on hand or your personal preferences. Plus, it feels like a treat any time of day! The first time I served this to friends, I was amazed at how quickly it disappeared. It’s a showstopper, and I’m sure it will be a hit in your home too!

Keep It Fresh: Storage Guide

To keep your Crab Cake Benedict fresh, store the crab cakes in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the uncooked crab cakes by placing them on a baking sheet until frozen solid, then transfer to a freezer bag. When you’re ready to enjoy, cook from frozen, adding a few extra minutes to the cooking time. For the poached eggs, it’s best to cook them fresh, but if you have leftovers, store them in a container with a bit of water to keep them moist.

Ask the Chef

Can I use imitation crab meat in this recipe?

While real crab meat provides the best flavor and texture, you can use imitation crab if that’s what you have. Just keep in mind that the taste will be different.

What’s the best way to poach eggs?

Creating a whirlpool in simmering water helps the egg whites wrap around the yolk for a beautiful poached egg. Adding a splash of vinegar to the water can also help the whites set faster.

Can I make the crab cakes ahead of time?

Absolutely! You can prepare the crab cake mixture and form the cakes a day in advance. Just keep them covered in the refrigerator until you’re ready to cook them.

What can I serve with Crab Cake Benedict?

Pair your Crab Cake Benedict with a fresh salad, crispy hash browns, or a side of sautéed greens for a well-rounded meal.

Make It Tonight

Crab Cake Benedict is not just for brunch! Enjoy this delicious dish for dinner, and impress your family with a gourmet meal that’s surprisingly easy to prepare. With tender crab cakes, perfectly poached eggs, and rich hollandaise sauce, it’s an indulgence that’s worth every bite. Whether it’s a special occasion or just a night in, you can’t go wrong with this exquisite dish. Get ready to dig in and savor the flavors of Crab Cake Benedict!