Description
Crab Cake Benedict is a gourmet brunch delight that combines golden-crusted crab cakes, perfectly poached eggs, and rich hollandaise sauce atop toasted English muffins. This dish elevates any meal into a special occasion with its stunning presentation and delicious flavor profile. Whether you’re hosting a brunch or enjoying a quiet Sunday, this recipe is sure to impress.
Ingredients
Scale
- 1 pound fresh lump crab meat
- 2 English muffins, split and toasted
- 4 large eggs
- 1/2 cup mayonnaise
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For Hollandaise Sauce: 3 egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon juice
Instructions
- Prepare the crab cakes by mixing crab meat, mayonnaise, parsley, lemon juice, salt, and pepper in a bowl. Form into four patties.
- Chill the crab cakes on a parchment-lined baking sheet for at least 30 minutes.
- Poach eggs in simmering water with a splash of vinegar for about 3-4 minutes until whites are set.
- Cook crab cakes in a skillet over medium heat with butter until golden brown on both sides (about 4-5 minutes).
- For hollandaise sauce, whisk egg yolks in a heatproof bowl over simmering water until thickened. Gradually add melted butter and lemon juice; season with salt.
- Assemble by placing a crab cake on each toasted muffin half, topping with poached eggs and hollandaise sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching, Frying
- Cuisine: American
Nutrition
- Serving Size: 1 Crab Cake Benedict (approximately 300g)
- Calories: 540
- Sugar: 1g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 330mg