Crab cake eggs benedict

Crab cake eggs benedict is a decadent special treat. They are rich, tangy and delicious. This recipe is perfect for a brunch or special meal. I use Dungeness crab because they are local to the Pacific Northwest, but you can use other types of crab as well.

Crab cake eggs benedict is a little indulgent and does take some time to prepare. But the end result is really worth it. If you are a seafood and an eggs benedict fan, I think you’ll love this recipe.

There are three components to preparing this recipe – the crab cake, poached eggs and hollandaise sauce. To help cut down on the amount of work here’s a tip!

Make the crab cakes the day before for a stress-free morning.

It’s best to make the crab cakes ahead of time and refrigerate. Simply reheat the crab cakes in a saute pan while you prepare the sauce and eggs. I discovered this delicious combination one morning when I had left-over crab cakes from the night before. I was craving eggs benedict and decided to give this a try. Wow! So good!

Many crab cake recipes call for a kick of spice. Usually in the form of cayenne pepper. This recipe below is quite mild because my kids don’t like the spice. You can adjust the spice level to your tastes.

This is a photo of the crab cakes themselves plated as an appetizer from a previous meal.

Dungeness crab cakes

If you give this recipe for crab cake eggs benedict a try, please leave me a comment below. I’d love to hear how they turned out for you.

Crab cake eggs benedict

Rich, tangy and delicious, this brunch recipe for crab cake eggs benedict is a decadent special treat.

Crab cakes:

1. 1 lb dungeness crab meat

2. 2 tbsp mayonaise

3. 1 tbsp dijon mustard

4. 1 whole egg

5. 1 cup panko bread crumbs (or gluten-free dried bread crumbs)

6. zest and juice of one lemon

7. 1/2 red bell pepper (finely diced)

8. 1/4 cup sweet onion (finely diced)

9. 2 tbsp chopped cilantro (plus more for garnish)

10. sea salt and pepper

11. 1 dash cayenne pepper (or 1/2 tsp Old Bay seasoning if you prefer)

12. 1-2 tbsp vegetable oil (for cooking)

Hollandaise sauce:

1. 3 egg yolks

2. 1 tbsp water (or a splash more if needed)

3. 1 tbsp freshly squeezed lemon juice

4. 6-8 oz soft butter

5. 1 pinch salt

6. 1 dash cayenne pepper (if desired)

   
   

Perfectly poached eggs:

1. large sauce pan filled half way with water

2. 1-1 1/2 tbsp white vinegar

3. 1 dash salt

4. 6 eggs

Crab cakes:

1. Gently squeeze all the water out of the crab meat. In a large bowl, combine all ingredients and season to taste. Adjust wetness of mixture with panko or mustard/mayo if necessary. Be careful not to overwork the mixture. Gently form small patties. On medium-high, heat the oil in a large non-stick skillet. Cook just a few minutes, turning once until both sides are golden brown and the crab cakes are heated through. Set aside in a warm place while you prepare the hollandaise and eggs.

Hollandaise sauce:

1. Whisk the yolks, tbsp. of water and lemon juice in the saucepan until thick and pale. Place over low heat and continue to whisk. Make sure to reach all over the bottom and sides of the pan where the eggs tend to overcook. Move the pan back and forth for a few seconds into another pan of cold water to help moderate the heat. You don’t want them to get too hot too fast. They will become frothy, increase in volume and thicken. When you can see the bottom of the pan as your whisking and it appears thick and smooth, it is ready for the butter. Remove it from the heat and one spoonful at a time, whisk in the butter. Once it’s reached the consistency you want, season with a little salt and a dash of cayenne pepper. Keep warm while you prepare the eggs. Check on it periodically and whisk.

Poached eggs:

1. Heat the water, vinegar and salt until a low boil (little bubbles form). Moderate the heat so the water is not boiling too much. Gently, slip each egg one at a time into the water. Adjust heat if necessary for a gentle boil. The eggs should begin to lift from the bottom of the pan. For a soft center, cook the eggs only for about 2 to 2.5 minutes. Remove from heat. Use a slotted spoon to gently lift and drain each egg one at a time.

Presentation:

1. To assemble, plate one crab cake, egg and top with hollandaise. Garnish with fresh cilantro. Serve immediately.

Make the crab cakes the day before and refrigerate. It helps cut down on time in the kitchen in the morning. Simply reheat the crab cakes in a saute pan while you prepare the sauce and eggs.

Source: northwestspoon.com

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