Crab Cake Eggs Benedict

Crab cake, meet hollandaise sauce. Hollandaise, you already know egg. Let’s party.

The lemony goodness of the hollandaise is perfect with the crab. A delicious and hearty brunch. I made the crab cake mixture the night before so it was nice and easy to make the next morning.

Crab Cake Eggs Benedict
serves 2 / adapted from this recipe

Here’s what I used:
For the sandwich:

  • 2 english muffins, split (I like Fiber One original)
  • 4 eggs, poached or over-easy (I did over-easy bc it’s lower maintenance)
  • chopped parsley (optional)
  • kosher salt & freshly ground black pepper

For the crab cake:

  • 1 pound of lump crab meat (I buy at Costco, aka Mecca)
  • 1 cup store bought breadcrumbs (Don’t use panko for this – I like progresso italian style)
  • 1 egg
  • 1/2 red bell pepper, chopped
  • 1 jalapeno, ribs & seeds removed & chopped
  • 1/4 cup reduced-fat mayo
  • 1 tsp worcestershire sauce
  • 1 tsp dijon mustard
  • kosher salt & freshly ground black pepper

For the hollandaise sauce:

  • 3 tablespoons butter
  • 2 tablespoons lemon juice
  • 2 egg yolks

Here’s what I did:

  1. Mix crab cake ingredients together. Season with S&P and refrigerate for at least 30 minutes. After refrigerated, form into patties.
  2. Heat about a tablespoon of olive oil in a non-stick saute pan until hot. Cook crab cakes for 5 minutes on each side over medium-high heat. Remove from pan and keep warm under foil. Wipe saute pan clean.
  3. Fill a medium sauce pan with 1-2 inches of water. Place a pyrex or glass bowl inside the sauce pan (it should sit on top of the pan, slightly inside, but not touching the water). Put the burner on high and bring water to a boil. You just built yourself a double boiler. Double boilers are used to gently melt ingredients without scorching them.
  4. While that’s coming to a boil, whisk 2 egg yolks in a medium bowl and toast the english muffins.
  5. Melt a pat of butter in the clean saute pan. Gently cook the 4 eggs over low heat until whites are no longer wiggly. Season eggs with S&P. Flip eggs over and turn burner off for the last minute of cooking.
  6. For the hollandaise, melt 3 tablespoons of butter in the double boiler. Add lemon juice, stir to combine, and slowly add butter-lemon mixture to the 2 beat egg yolks. Whisk together and return to the double boiler to combine and thicken, about 1-2 minutes.
  7. Assemble: Place 1 crab cake on top of each english muffin half. Top with fried egg and hollandaise sauce. Garnish with parsley (optional).

 

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