If you’re looking to elevate your brunch game, Crabcake Benedict is the way to go. This recipe takes the classic Eggs Benedict and adds a luxurious twist with tender, flavorful crab cakes. Topped with perfectly poached eggs and creamy hollandaise sauce, it’s a dish that’s sure to impress.
Recette de la galette de crabe Bénédicte
4
portions20
minutes25
minutes458
kcal45
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- For the Crabcakes:
450 g 1 lb lump crabmeat
60 g 1/2 tasse breadcrumbs
60 g 1/4 tasse mayonnaise
1 1 œuf
1 cuillère à soupe 1 cuillère à soupe Moutarde de Dijon
1 cuillère à soupe 1 cuillère à soupe Sauce Worcestershire
1 cuillère à café 1 cuillère à café Assaisonnement Old Bay
1 cuillère à soupe 1 cuillère à soupe jus de citron frais
2 cuillères à soupe 2 cuillères à soupe persil frais
Sel et poivre, selon le goût
2 cuillères à soupe 2 cuillères à soupe huile d'olive
- For the Hollandaise Sauce:
3 3 egg yolks
1 cuillère à soupe 1 cuillère à soupe jus de citron frais
115 g 1/2 tasse beurre non salé
1 pincement 1 pincement cayenne pepper
Salt, to taste
- For the Poached Eggs:
4 4 œufs
2 cuillère à soupe 2 cuillère à soupe vinaigre blanc
- For Assembly:
4 4 English muffins
Chopped chives
Paprika
Equipement
Bols à mélanger- Poêle à frire
- Fouet
- Cuillère creuse
- Grille-pain
- Casserole
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.
Notes
- If you’re nervous about poaching eggs, you can use an egg poaching tool for consistent results.
