Description
Crab Cake Benedict is a decadent brunch dish that elevates traditional flavors with a coastal twist. Featuring golden crab cakes on toasted English muffins, topped with perfectly poached eggs and rich hollandaise sauce, this recipe brings together the sweetness of fresh crab meat and creamy richness for an unforgettable dining experience. Ideal for impressing guests or indulging during a leisurely weekend breakfast, each bite offers a delightful balance of textures and flavors.
Ingredients
Scale
- 1 cup fresh lump crab meat
- 1/4 cup mayonnaise
- 1 tsp Old Bay seasoning
- 1/2 cup breadcrumbs
- 2 green onions, diced
- 2 large eggs
- 2 English muffins, split and toasted
- 1/2 cup unsalted butter
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- In a bowl, combine crab meat, mayonnaise, Old Bay seasoning, breadcrumbs, and green onions until just mixed.
- Shape the mixture into patties and fry in oil over medium heat for about 4 minutes on each side until golden brown.
- Poach eggs in simmering water with a splash of vinegar for about 3 minutes until whites are set.
- Melt butter; whisk egg yolks with lemon juice; gradually add melted butter to thicken for hollandaise sauce.
- Assemble by placing crab cakes on toasted muffins, topping with poached eggs and hollandaise sauce. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 Crab Cake Benedict (200g)
- Calories: 485
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 220mg