Description

Crab Cake Benedict is a luxurious brunch dish that combines crispy crab cakes, perfectly poached eggs, and rich hollandaise sauce. This delightful recipe elevates your weekend meals with a symphony of flavors and textures that will impress family and friends alike. Perfect for special occasions or cozy Sundays, the Crab Cake Benedict is not just a meal; it’s an experience that brings joy to your table.

Ingredients

Scale

1 cup fresh lump crab meat
1/2 cup breadcrumbs
3 tbsp mayonnaise
2 tbsp fresh herbs (parsley or chives), chopped
1 tbsp lemon juice
4 large eggs
1/4 cup unsalted butter, melted
2 egg yolks
1 tsp Dijon mustard
Pinch of cayenne pepper
Salt and pepper to taste

Instructions

In a bowl, mix crab meat, breadcrumbs, mayonnaise, herbs, and lemon juice until combined. Form into four patties.
Chill the patties on parchment paper for at least 30 minutes.
Heat olive oil in a skillet over medium heat and cook crab cakes for about 4 minutes on each side until golden brown.
For poached eggs, bring water to a gentle simmer. Crack each egg into a bowl and slide gently into the water. Poach for about 3 minutes.
To make hollandaise, whisk egg yolks in a heatproof bowl over simmering water until thickened. Gradually add melted butter while whisking until creamy. Stir in mustard and cayenne pepper.
Assemble by placing one crab cake on each plate, topping with a poached egg, and drizzling with hollandaise.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Brunch
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 full Crab Cake Benedict (approx. 250g)
Calories: 480
Sugar: 2g
Sodium: 850mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 21g
Cholesterol: 350mg

Keywords: Use high-quality lump crab meat for the best flavor. Substitute crab with shrimp or lobster for variations. Store leftover crab cakes in an airtight container; reheat on a skillet to maintain crispiness.