Recipe

Crab Cake Benedict Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 1 year, 1 month ago Tired of the same old eggs benedict. Try this version for something different. It's great for when you are having breakfast for dinner. Prep:20m Cook:20m Servings:4	Jencathen
	different eggs benedict crab hollandaise

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Ingredients

Crab Benedict:

2 English muffins, split, toasted and buttered

4 Crab Cakes (recipe below)

4 poached eggs - This website tells how http://www.wikihow.com/Poach-an-Egg

1/2 cup Hollandaise Sauce (recipe below)

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Crab Cake:

1lb lump crab meat, picked over to remove cartilage Try not to break up the crab meat too much.

1/3 cup mayonnaise (I use Hellman's)

1/2 cup sour cream

1 TBSP whole-grain mustard

1 tsp Old Bay Season

few dashes of Worcestershire Sauce

1 egg, lightly beaten

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Hollandaise Sauce:

3 large egg yolks

1 1/2 tablespoons cold water

1/2 cup warm clarified butter

1 to 3 teaspoons fresh lemon juice

Dash hot red pepper sauce (optional)

Salt and ground white pepper to taste

Directions

Crab Cake:

Preheat oven to 400 degrees F.

Lightly grease a baking sheet.

Mix the mayo, sour cream, mustard and egg in a mixing bowl until mixed together.

Gently fold in the crab until just combined. Shape the mixture into patties and place on baking sheet.

Bake the crab cakes for 15 minutes or until lightly golden. Run a spatula under them once or twice to make sure they're not sticking. Place them under the broiler for a minute or so until golden brown.

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Hollandaise Sauce:

Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler.

Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot.

Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper.

If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water.

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Assemble with muffin on bottom, top with the crab cake and then the poached egg, finish with the hollandaise sauce.

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Comments

mark555 1 year, 1 month ago said:
Wonderful, I try to have crab benedict every time I get some place that has a real coast line, I have not tried it with the a crab cake, but I would think that would work out just great!
Mark

juels 1 year, 1 month ago said:
Yum! This recipe is very well put together, great job!

angelinaw 1 year, 1 month ago said:
I have this everytime I go back East. I love it! I'm going to try this recipe. Thank you for sharing and high five!

sparow64 1 year, 1 month ago said:
Fabulous!!

binky67 1 year ago said:
You said the magic word: Crab :-) Great post!

rottman 7 months, 3 weeks ago said:
Got creative today and made what I thought was an original breakfast - only to find it's very similar to your recipe. So, I uploaded a photo. The only difference was that I used toast instead of an English muffin. Oh, and I poached the eggs in the microwave using one of those plastic thingies. Great post. Thanks.

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