Description
This Crab Cake Benedict is a sophisticated twist on the classic eggs benedict, making it the ultimate centerpiece for your next brunch gathering. The golden, crispy crab cakes provide a flavorful and textural base, while the perfectly poached eggs deliver a luscious, runny yolk that melds beautifully with the creamy hollandaise sauce.
The dish is elevated further with a sprinkle of fresh chives or parsley for a pop of color and freshness. Whether you’re hosting a luxurious brunch or treating yourself to a special weekend breakfast, this Crab Cake Benedict is a guaranteed crowd-pleaser that’s as elegant as it is delicious.
Ingredients
For the Crab Cakes :
– 1 lb lump crab meat
– 1/2 cup breadcrumbs
– 1 egg, beaten
– 2 tablespoons mayonnaise
– 1 teaspoon Dijon mustard
– 1 teaspoon Old Bay seasoning
– 1 tablespoon fresh parsley, chopped
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– 2 tablespoons vegetable oil (for frying)
For the Benedict :
– 4 English muffins, split and toasted
– 8 poached eggs
– 1 cup hollandaise sauce (store-bought or homemade)
– Fresh chives or parsley for garnish
Instructions
1. Prepare the Crab Cakes : In a large mixing bowl, combine crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Old Bay seasoning, parsley, garlic powder, salt, and pepper. Mix gently until just combined, being careful not to break up the crab meat too much.
2. Form the mixture into 8 small patties (about 2-3 inches in diameter).
3. Heat vegetable oil in a skillet over medium heat. Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy. Remove and set aside.
4. Poach the Eggs : Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide them into the water. Cook for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
5. Assemble the Benedict : Place a toasted English muffin half on a plate. Top with a crab cake, followed by a poached egg. Drizzle generously with warm hollandaise sauce.
6. Garnish with fresh chives or parsley and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes