Crab Cake Benedict
User Reviews
5
12 reviews
Excellent
Crab Cake Benedict
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Crab Cake Benedict features pan-fried crab cakes seasoned with Old Bay and fresh herbs, placed on toasted English muffins and topped with poached eggs and homemade hollandaise sauce. The combination brings together the delicate sweetness of crab, the richness of the sauce, and the softness of poached eggs served on a warm, crunchy muffin base.
Description
The crab cakes are made from fresh lump crab meat mixed with chopped bell pepper, Old Bay seasoning, mayonnaise, garlic, cilantro, and seasoning, then chilled to meld flavors. They are shaped into disks, coated lightly with cornstarch, dipped in beaten egg, and covered with panko breadcrumbs before pan-frying in olive oil until golden and crisp on both sides. The hollandaise sauce is prepared by melting butter and whisking it with egg yolks, lemon juice, and cream to create a smooth, rich emulsion, seasoned with salt and pepper. English muffins are toasted, and eggs are poached with a splash of vinegar to aid coagulation. The final assembly places the crab cakes on muffin halves, topped with poached eggs and drizzled with hollandaise. This dish offers textural contrast between crispy cakes and soft eggs and a flavorful richness from the sauce.
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Ingredients
Crab Cakes:
- 1 pound crab meat fresh lump
- 1/2 cup bell pepper , chopped (any color)
- 2 egg divided, large
- 2 teaspoons Old Bay seasoning
- 2 Tablespoons mayonnaise
- 1 clove garlic , minced
- 1 Tablespoon cilantro chopped, fresh
- pinch salt freshly ground
- pinch black pepper freshly ground
- 1/4 cup cornstarch
- 1 Tablespoon olive oil
- panko bread crumbs
Hollandaise Sauce:
- 4 Tablespoons butter
- 4 egg yolk
- 2 teaspoons lemon juice , or lime juice
- 1 Tablespoon heavy whipping cream
- salt to taste
- black pepper to taste
Benedict:
- 4 English muffins
- 8 egg large
- vinegar , just a splash
Instructions
Crab Cakes:
- Make crab cakes mixture: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. Refrigerate for at least one hour, or up to overnight.
- Form into discs: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about 1/3 cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
- Coat: Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs
- Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.
Hollandaise Sauce:
- Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
- Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture to temper them (slowly warm them without scrambling them).
- Once the butter has been incorporated, pour the mixture back into the saucepan. Remove from heat and set aside. Stir well and add another splash of cream to thin, if needed.
To Poach the Eggs*:
- Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface, but not rolling.
- Add a little splash of vinegar to the water. Crack one egg into a small measuring cup. Lower the egg into the simmer water, gently easing it out of the cup.
- Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
- *It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.
Assemble:
- Split English muffins in half (if using) and toast in toaster oven. Top each slice with a crab cake, and then a poached egg. Top with spoonful of hollandaise sauce. Garnish with chopped chives or parsley, if desired.
Notes
- English muffins can be substituted with thick heirloom or fried green tomato slices, or a bed of fresh greens like arugula.
- For a keto option, replace panko with crushed pork rinds and omit the English muffin.
- Poach eggs carefully following recommended methods for optimal texture.
- Make crab cakes up to one day ahead and store refrigerated, coated or uncoated.
- Hollandaise sauce is best served fresh but can be made a day in advance and reheated gently with added cream or milk to thin.
- Formed crab cakes freeze well for up to a month; thaw overnight before reheating or finishing in a pan.
Nutrition Information
Show Details
Calories
637kcal
(32%)
Carbohydrates
38g
(13%)
Protein
42g
(84%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
684mg
(228%)
Sodium
1530mg
(64%)
Potassium
540mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1865IU
(37%)
Vitamin C
33mg
(37%)
Calcium
187mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 38g | 13% |
| Protein | 42g | 84% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 684mg | 228% |
| Sodium | 1530mg | 64% |
| Potassium | 540mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1865IU | 37% |
| Vitamin C | 33mg | 37% |
| Calcium | 187mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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