Crab Cake Benedict
Crab Cake Benedict is a luxurious twist on a classic brunch favorite, featuring tender crab cakes topped with perfectly poached eggs and rich hollandaise sauce. This dish combines savory flavors and creamy textures, making it perfect for special occasions or leisurely weekend mornings. Impress your guests with this vibrant and delightful culinary creation that brings warmth and joy to every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Brunch
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup fresh lump crab meat
- 2 large eggs
- 2 English muffins, split
- 2 tbsp mayonnaise
- 1 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 2 tbsp butter
- 1 tsp vinegar
- Fresh parsley, for garnish
Instructions
- In a bowl, mix crab meat, mayonnaise, Old Bay seasoning, and lemon juice until combined. Form into patties.
- Heat oil in a skillet over medium heat. Cook crab cakes for 4-5 minutes per side until golden brown.
- In simmering water with vinegar, poach eggs for about 3-4 minutes until whites are set and yolks remain runny.
- For hollandaise sauce, whisk egg yolks and lemon juice in a double boiler. Gradually drizzle in melted butter while whisking until smooth.
- Toast English muffins, layer each half with a crab cake, top with poached egg, hollandaise sauce, and garnish with parsley.
Nutrition
- Serving Size: 1 crab cake benedict (200g)
- Calories: 460
- Sugar: 1g
- Sodium: 690mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 220mg
Keywords: Chill crab cake mixture for at least 30 minutes before cooking to help them hold their shape. Experiment by adding diced jalapeños or lemon zest for extra flavor.