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For seafood enthusiasts, starting the day with a luxurious breakfast can set the perfect tone. Crab Cake Benedict offers a delightful twist on the classic Eggs Benedict, combining tender crab cakes with rich hollandaise sauce for a truly indulgent morning feast.
Ingredients Needed
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1 egg
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 4 large eggs
- 4 English muffins, split and toasted
- Hollandaise sauce (see below)
- Chopped chives for garnish
Preparing the Crab Cakes
In a mixing bowl, combine crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, salt, and pepper. Gently fold until all ingredients are well incorporated. Form the mixture into four equal-sized patties.
Heat a skillet over medium heat with a little oil. Cook the crab cakes for about 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.
Making the Hollandaise Sauce
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice. Place over simmering water and whisk continuously until the mixture thickens. Gradually add 1/2 cup melted butter, whisking constantly until smooth. Season with salt and a pinch of cayenne pepper if desired.
Assembling the Crab Cake Benedict
Place each crab cake on a toasted English muffin half. Top with a poached egg and generously spoon the hollandaise sauce over the top. Garnish with chopped chives for a fresh finish.
Enjoy Your Seafood Morning Feast
This Crab Cake Benedict is perfect for a special breakfast or brunch. Its combination of flavors and textures will impress any seafood lover and elevate your morning meal to a gourmet experience.