Crab Cake Benedict
Crab Cake Benedict is a delicious twist on classic Eggs Benedict featuring crispy crab cakes, poached eggs, and creamy hollandaise sauce. Perfect for brunch!
Equipment
- Mixing Bowls
- Frying Pan
- Whisk
- Pot
- Spatula
Ingredients
- 12 ounces crab meat fresh or canned, picked through for shells
- 1/4 cup celery finely diced
- 2 tablespoons cilantro chopped
- 3 tablespoons chives finely chopped
- 3 tablespoons mayonnaise acts as a binder for the crab cakes
- 1 cup panko breadcrumbs for crunch
- 2 tablespoons olive oil for cooking the crab cakes
- 3 large egg yolks for 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 hollandaise
- 4 large eggs for poaching
- 2 pieces English muffins split and toasted to serve as a base
- 2 tablespoons chives chopped for garnish
Instructions
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.
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.
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.
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.
- Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Remove from heat and set aside.
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.
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!
Notes
- Make the crab cakes a day ahead and refrigerate to save time on the day of serving.
- Use fresh crab meat for the best flavor, but imitation crab can be substituted if needed.
- To keep leftover crab cakes fresh, store in an airtight container in the refrigerator for up to 2 days or freeze uncooked crab cakes for longer storage.