Decadent Mother’s Day Crab Cake Benedict

Mother’s Day is the perfect occasion to show our love and appreciation for the amazing women in our lives. This year, surprise your mom with a decadent Mother’s Day Crab Cake Benedict that’s sure to make her feel like the queen she is. Imagine perfectly crispy crab cakes topped with silky poached eggs, all drizzled with a rich hollandaise sauce. The flavors will dance on her palate like a well-rehearsed ballet, and trust me, she’ll be raving about it long after brunch is over.

This dish isn’t just delicious it’s a heartfelt gesture. I still remember the first time I made crab cakes for my mom. It was Mother’s Day, and I wanted to impress her with something special. As she took her first bite, her face lit up like a kid on Christmas morning. Let’s be honest, nothing beats that feeling of joy when you see someone you love savoring your culinary creation. So gather your ingredients and let’s dive into this mouthwatering adventure together.

Sharing this recipe with friends brought laughter and compliments all around as they devoured every last bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Lump Crab Meat: Aim for high-quality crab it makes all the difference in flavor and texture.
• Breadcrumbs: Use panko for an extra crunch that holds the crab cakes together beautifully.
• Eggs: Fresh eggs are essential for binding the crab mixture while providing richness.
• Mayonnaise: Adds creaminess opt for homemade if you’re feeling adventurous
• Lemon Juice: A splash of fresh lemon juice brightens the flavors and enhances the crab’s taste.
• Parsley: Fresh parsley not only adds color but also brings a fresh flavor profile to the dish.

For the Hollandaise Sauce:

• Unsalted Butter: Use clarified butter for a smoother sauce it elevates your hollandaise game significantly.
• Egg Yolks: Essential for creating that luxurious texture don’t skip this step
• Lemon Juice: Similar to before, fresh lemon juice is key to balancing out the richness.
• Cayenne Pepper: Just a pinch adds warmth without overwhelming the other flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

First things first: prepare those crab cakes.

Mixing the Crab Cakes: In a large bowl, gently combine fresh lump crab meat, breadcrumbs, eggs, mayonnaise, lemon juice, and chopped parsley until just mixed. Be careful not to break up the crab too much.

Shaping the Cakes: With wet hands, form mixture into patties about 3 inches wide. Place them on a baking sheet lined with parchment paper while you heat up your skillet.

Crisping Up: In a skillet over medium heat, add some oil and let it shimmer. Carefully place your crab cakes in the skillet once hot cook until golden brown on both sides about 4-5 minutes per side.

Poaching Eggs: Bring water to simmer in another pot and add a splash of vinegar (this helps keep those egg whites from wandering off). Crack each egg into a small bowl before gently sliding it into the water. Poach until whites are set but yolks remain runny about 3-4 minutes.

Making Hollandaise Sauce: In a double boiler or heatproof bowl over simmering water, whisk egg yolks and lemon juice together until thickened about 3-5 minutes. Gradually whisk in melted butter until smooth season with salt and cayenne pepper as desired.

Now it’s time to assemble this beautiful creation

Assembling Your Dish: Start by placing two crispy crab cakes on each plate. Top each one with a perfectly poached egg followed by generous spoonfuls of hollandaise sauce. Garnish with extra parsley if you’re feeling fancy

And there you have it a delightful Mother’s Day Crab Cake Benedict that’s sure to impress Enjoy those smiles as everyone digs in it’s worth every bit of effort

Perfecting the Cooking Process

Start by making the crab cakes first, allowing them to chill while you poach eggs and prepare hollandaise sauce. This ensures everything is hot and fresh when served.

Add Your Touch

Consider adding spicy seasonings to the crab cakes or using smoked salmon instead of traditional Canadian bacon for unique flavors. Fresh herbs can also brighten up the dish significantly.

Storing & Reheating

Store leftover crab cakes in an airtight container in the fridge for up to two days. Reheat in a skillet over medium heat until crispy again.

Creating this dish reminds me of the time I surprised my mom with breakfast in bed her delighted smile was priceless

FAQ

What can I substitute for crab in this recipe?

You can use shrimp or lobster if you want a different seafood experience.

How do I poach eggs perfectly?

Use simmering water with a splash of vinegar and create a gentle whirlpool before adding eggs.

Can I make the crab cakes ahead of time?

Yes, prepare them a day in advance and store them in the refrigerator before cooking.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mother’s Day Crab Cake Benedict

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Surprise your mom this Mother’s Day with a luxurious Crab Cake Benedict. Featuring crispy crab cakes, perfectly poached eggs, and rich hollandaise sauce, this brunch dish is a feast for the senses. The combination of flavors and textures will leave her feeling cherished and celebrated. Perfect for making lasting memories, this recipe is as enjoyable to prepare as it is to savor together!

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Ingredients

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• 1 pound fresh lump crab meat
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1/4 cup fresh parsley, chopped
• 1/2 cup unsalted butter, clarified
• 3 large egg yolks
• 1 tablespoon lemon juice
• Pinch of cayenne pepper

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Instructions

1. In a large bowl, combine crab meat, panko breadcrumbs, eggs, mayonnaise, lemon juice, and parsley until just mixed. Form into 6 patties.
2. Heat oil in a skillet over medium heat and cook patties for about 4-5 minutes on each side until golden brown. Remove and keep warm.
3. In a separate pot, simmer water with vinegar. Gently crack eggs into bowls and slide them into the simmering water; poach until whites are set (about 3 minutes).
4. For hollandaise sauce: whisk egg yolks and lemon juice in a double boiler for about 5 minutes until thickened; gradually whisk in clarified butter and season with salt and cayenne.
5. Assemble by placing crab cakes on plates, topping with poached eggs and hollandaise sauce.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Brunch
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 1g
• Sodium: 670mg
• Fat: 27g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 270mg