Crab Cake Eggs Benedict
Serves 4
Lulu's 70th birthday was coming up and I want to make it memorable. Throughout my childhood, she went above and beyond for us to make our birthdays special. So, I wanted to do the same for her day. She loves eggs benedict but I added a crab cake to take it to the next level. Most importantly, the birthday dish must be paired with my Mom’s favorite drink, a Bloody Mary! It was a success and I hope to make this an annual tradition for her birthday. I hope you make this birthday dish with your family and friends and create some lasting memories!
Ingredients
- 4 Crab Cakes (see recipe below) STEP 1.
- Hollandaise Sauce STEP 2.
- 4 Poached Eggs STEP 3.
- 4 English muffins, split in half and toasted.
- Bloody Mary OPTIONAL.
Ingredients for Crab Cakes
- 8 oz lump crab meat, drained and picked over for shells
- 1 small shallot, minced
- 2 garlic cloves, minced
- ½ cup of small diced, red bell pepper
- 1 scallion, both white and green part, thinly sliced
- 2 tablespoons of minced parsley
- 2 teaspoon of chives, minced for garnish
- 1 lemon, zested
- 1 teaspoon of dijon mustard
- ¼ cup of mayonnaise
- 1 teaspoon of worcestershire sauce
- ½ cup plain breadcrumbs
- 1 egg
- ¼ cup dry white wine (like Pinot Grigio, Sanvignon Blanc)
- 2 teaspoons of Old Bay seasoning
- ¼ teaspoon of kosher salt
- ¼ teaspoon of black pepper
- 3 tablespoon of Olive oil
Directions
- 1. Make the crab cakes first (see directions below) and place them on a sheet tray in the oven set to 150 degrees to keep warm
- 2. Make the hollandaise next and keep warm as per instructions
- 3. Make the eggs benedict last
- 4. Toast english muffins and mix bloody mary while eggs are cooking
- 5. On top of each english muffin, place a crab cake, then a poached egg, and finally add hollandaise sauce. Season with salt. Serve immediately.
Directions for Crab Cakes
- 1. Preheat the oven to 150 F
- 2. In a medium skillet, heat to medium and add 1 tablespoon of oil. Add shallots, bell pepper, old bay seasoning and cook until shallots are translucent, around 5-7 minutes. Add garlic and cook until fragrant, around 2 minutes. Then, add white wine and cook until almost dry, around 5 minutes. Add salt and pepper. Remove from heat and allow to cool.
- 3. In a large mixing bowl, add mayonnaise, mustard, worcestershire, and egg. Whisk until combined.
- 4. Add scallion, parsley, lemon zest, and breadcrumbs. Mix to combine.
- 5. With a spatula, fold in the crabmeat gently trying not to break apart the lumps of crabmeat.
- 6. Form into 4 equal size crab cake patties and place on a sheet tray. Place in the refrigerator for 1 hour to set. This will keep your crab cakes from falling apart when cooking.
- 7. In a large skillet, heat to medium and add 2 tablespoons of oil. When you see the oil shimmering, add the crabcakes. Cook until golden brown, around 3 minutes per side.
- 8. Place on a sheet tray and put in the oven to keep warm.