A great breakfast gets even better in this Crab Cake Benedict.
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Fans of breakfast and brunch love their eggs Benedict. With poached eggs and hollandaise sauce, it’s pretty much the perfect way to start your day. But even the best eggs Benedict recipe can be improved by adding crab cake. That’s because there’s nothing like soft and tasty crab cake, especially when served with egg and this rich sauce. It’s why upscale restaurants have adopted this dish as a special offering.
Fortunately, you don’t need to go to a restaurant to have crab cake Benedict. All you have to do is make crab cakes, poached eggs, and hollandaise separately and then combine the three into one delicious meal. If you’re planning a special occasion, this is a dish to consider. While it’s not necessarily quick and easy to prepare, once you taste how good it is, all of that work will be worth it.
For true fans of eggs Benedict, this is just one recipe to try. There is always the FFF edition of the classic eggs Benedict recipe. That’s a good place to start, but you can also branch off into Thai curry eggs Benedict with healthy hollandaise sauce. If you’re just a big fan of eggs, you should also try recipes like eggs Florentine or egg muffins with ham, kale, and cauliflower rice.
Is Crab Cake Benedict Healthy?
There are plenty of benefits of eating crab cake Benedict from a health standpoint. Eggs are a good source of protein while crab meat is high in omega-3 fatty acids, which are good for your heart health. One possible drawback is the richness of the hollandaise sauce, which increases the overall fat and calories in this dish. However, if you take it easy on the hollandaise sauce with each serving, there’s no reason why crab cake Benedict can’t be part of a balanced diet.
How to Cook Crab Correctly
The crab part of this recipe is what makes the eggs Benedict go from being great to being extraordinary. Therefore, cooking the crab cakes just right is critical. You can start by letting the crab mixture sit overnight—if not, at least an hour—so that the flavors blend together. This will also help the crab cakes hold their shape when they cook. Keep in mind that there should be large clumps in the crab cake mixture.
When putting the crab cakes together, don’t go overboard with the panko; stick to the recommended amount. The mayonnaise will also help the crab cake keep its shape while cooking. Just make sure that both sides of the crab cake are cooked until they are golden brown. Finally, make sure that the crab cakes are reasonably warm when combined with the egg and hollandaise sauce.
INGREDIENTS
- 12 oz crab meat, cooked
- 4 tbsp celery, finely diced
- 2 tbsp cilantro, chopped
- 1 tbsp chives, finely chopped
- 3 tbsp mayonnaise
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 4 large eggs
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/8 tsp cayenne pepper
- 8 tbsp unsalted butter
- 2 English muffins, split and toasted
- 2 tbsp chives, chopped for garnish
INSTRUCTIONS
Combine
Mix crab cake ingredients and form patties.
Cook
Pan-fry crab cakes until golden; keep warm.
Sauce
Prepare hollandaise sauce over a double boiler.
Poach
Gently poach eggs to the desired doneness.
Assemble
Layer muffins, crab cakes, eggs, sauce, and garnish.
Devour!
FAQs & Tips
The crab cakes can be made and refrigerated up to 5 days in advance, longer if they are frozen. The hollandaise sauce for crab cake Benedict can also be prepared beforehand, up to two days; just be sure you refrigerate it. You can store the finished dish in an airtight container in the fridge for up to two days.
Either option is fine. Baking them will help reduce the chances of the crab cakes falling apart while cooking.
Refrigerating the crab cakes, preferably overnight, will help to keep the crab meat intact while cooking.
Serving Suggestions
With any egg-based dish, potatoes are always a good side. Therefore, you may want to try garlic roasted potatoes or classic breakfast potatoes alongside your crab cake Benedict. If you want vegetables added to your meal, we recommend air fryer asparagus. If you have extra eggs, easy-baked eggs in avocado can be a nice side dish. Likewise, if there is extra crab meat, try making crab avocado salad.
Crab Cake Benedict
Ingredients
- 12 oz crab meat cooked
- 4 tbsp celery finely diced
- 2 tbsp cilantro chopped
- 1 tbsp chives finely chopped
- 3 tbsp mayonnaise
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 4 large eggs
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/8 tsp cayenne pepper
- 8 tbsp unsalted butter
- 2 English muffins split and toasted
- 2 tbsp chives chopped for garnish
Instructions
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In a bowl, mix together crab meat, celery, cilantro, chives, mayonnaise, and panko breadcrumbs until well combined. Form into 4 equal-sized patties.
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Heat olive oil in a pan over medium heat and cook crab cakes for about 4-5 minutes on each side until golden brown. Set aside and keep warm.
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For the hollandaise sauce, whisk together egg yolks, lemon juice, salt, and cayenne pepper in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until mixture thickens.
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Gradually add melted butter to the egg mixture, whisking constantly until the sauce is thick and doubled in volume. Remove from heat and set aside.
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Poach eggs in simmering water for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
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Assemble the eggs Benedict by placing a crab cake on each toasted English muffin half, topping with a poached egg, and drizzling with hollandaise sauce. Garnish with chopped chives.
Nutrition
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