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!
Ingredients
Scale
- 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
Instructions
- In a large bowl, combine crab meat, panko breadcrumbs, eggs, mayonnaise, lemon juice, and parsley until just mixed. Form into 6 patties.
- 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.
- 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).
- 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.
- 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