Crabcake Benedict Recipe

Directions

• Prepare the Crabcakes:
• In a large mixing bowl, combine the crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and pepper.
• Gently mix the ingredients until well combined, being careful not to break up the crabmeat too much.
• Form the mixture into 4 equal patties.
• Heat the olive oil in a frying pan over medium heat. Once hot, add the crabcakes and cook for 4-5 minutes on each side, or until golden brown and cooked through.
• Remove from the pan and set aside on a paper towel-lined plate to drain any excess oil.
• Make the Hollandaise Sauce:
• In a small saucepan, bring a couple of inches of water to a simmer.
• In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture becomes pale and slightly thickened.
• Place the bowl over the simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water.
• Slowly drizzle in the melted butter while continuously whisking until the sauce thickens and becomes smooth.
• Season with cayenne pepper (if using) and salt. Keep the sauce warm until ready to serve.
• Poach the Eggs:
• Fill a deep saucepan with water and bring it to a gentle simmer. Add the vinegar.
• Crack each egg into a small bowl, then gently slide the egg into the simmering water.
• Poach the eggs for 3-4 minutes, until the whites are set, but the yolks remain runny.
• Using a slotted spoon, carefully remove the eggs from the water and drain them on a paper towel.
• Assemble the Crabcake Benedict:
• Place a toasted English muffin half on each plate.
• Top each muffin with a warm crabcake.
• Place a poached egg on top of each crabcake.
• Generously spoon the warm hollandaise sauce over the eggs.
• Garnish with chopped chives and a sprinkle of paprika, if desired.