Crab Cakes Benedict

Crab Cakes Benedict

Crab Cakes Benedict is an elevated take on the classic Eggs Benedict, replacing the traditional English muffin and Canadian bacon with flavorful crab cakes.

This luxurious dish combines the sweetness of fresh crab, the richness of poached eggs, and the creamy texture of hollandaise sauce, making it perfect for a special brunch or a festive occasion.

The golden, crispy crab cakes add a delightful texture, while the velvety hollandaise brings it all together. Whether for a weekend treat or a celebratory meal, Crab Cakes Benedict is sure to impress your guests and satisfy your seafood cravings.

Ingredients:

For the Crab Cakes:

1 lb fresh lump crab meat, carefully picked through

1/2 cup breadcrumbs (preferably panko for extra crunch)

1/4 cup mayonnaise

1 tbsp Dijon mustard

1 large egg

1 tbsp fresh parsley, chopped

1 tsp Old Bay seasoning (optional, for extra flavor)

1 tbsp lemon juice

1 tbsp Worcestershire sauce

Salt and pepper, to taste

2 tbsp olive oil (for frying)

For the Hollandaise Sauce:

3 large egg yolks

1 tbsp lemon juice

1/2 cup unsalted butter, melted

1 tsp Dijon mustard (optional)

Salt and pepper, to taste

A pinch of cayenne pepper (optional, for a touch of heat)

For the Benedict Assembly:

4 large eggs (for poaching)

2 English muffins, split and toasted

Fresh parsley, for garnish

Lemon wedges, for garnish

How to Make:

Prepare the Crab Cakes: In a large bowl, gently mix the crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, Old Bay seasoning (if using), lemon juice, and Worcestershire sauce. Season with salt and pepper to taste. Be careful not to overmix, as you want to preserve the delicate texture of the crab meat.

Form the Crab Cakes: Divide the crab mixture into 4 portions and form them into round patties, about 1/2 inch thick. Place the patties on a plate or tray and refrigerate them for at least 30 minutes to help them set and hold together during cooking.

Cook the Crab Cakes: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy. Carefully flip them to avoid breaking. Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil.

Prepare the Hollandaise Sauce: To make the hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method), ensuring the bowl does not touch the water. Whisk the egg yolks continuously until they begin to thicken, about 2-3 minutes. Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and creamy. Stir in Dijon mustard (if using), salt, pepper, and cayenne pepper for a bit of spice. Once done, remove from heat and set aside.

Poach the Eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar (this helps the eggs hold their shape). Crack each egg into a small bowl or cup and gently slide it into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain soft. Remove the eggs with a slotted spoon and drain on a paper towel.

Assemble the Crab Cakes Benedict: To assemble, place the toasted English muffin halves on serving plates. Top each muffin half with a crab cake, followed by a poached egg. Spoon a generous amount of hollandaise sauce over the top, ensuring each egg is well-covered.

Serve: Garnish with fresh parsley and lemon wedges on the side. Serve immediately while the crab cakes are crispy, the eggs are warm, and the hollandaise is rich and velvety.

Chef’s Note:

For the best flavor and texture, use fresh, high-quality crab meat. Jumbo lump crab meat is ideal for crab cakes as it offers large, sweet pieces of crab with minimal filler. Be careful not to overmix the crab cake mixture, as this can cause the crab meat to break down and lose its delicate texture. If you want to add extra flavor to the hollandaise, you can experiment with a dash of hot sauce or a little white wine vinegar.

For a lighter version, you can bake the crab cakes instead of frying them. Simply place them on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.

This dish pairs wonderfully with a light salad or roasted vegetables. It also goes well with a crisp, refreshing white wine like Sauvignon Blanc or Chardonnay.

Nutrition Information (per serving, 2 servings total):

Calories: 625

Protein: 35g

Carbohydrates: 27g

Fat: 43g

Saturated Fat: 10g

Cholesterol: 290mg

Sodium: 550mg

Fiber: 2g

Sugars: 3g

Crab Cakes Benedict offers a luxurious and satisfying twist on the traditional Eggs Benedict. With crispy crab cakes, perfectly poached eggs, and silky hollandaise sauce, this dish is perfect for special occasions or when you simply want to treat yourself to something extraordinary. The combination of fresh crab and rich hollandaise will transport your taste buds to the coast, making every bite a memorable experience.