Description
Celebrate Mother’s Day with this exquisite Crab Cake Benedict, featuring crispy crab cakes atop toasted English muffins, finished with perfectly poached eggs and a velvety hollandaise sauce. This brunch classic combines flavors that will delight your taste buds and create unforgettable memories around the table.
Ingredients
Scale
- 1 pound fresh lump crab meat
- 2 cups panko breadcrumbs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- 4 large eggs
- 2 whole grain English muffins, halved and toasted
- 1/4 cup butter (for frying)
- 3 egg yolks
- 1/2 cup butter, melted (for hollandaise sauce)
- 1 tablespoon lemon juice (for hollandaise sauce)
- Salt and pepper to taste (for hollandaise sauce)
Instructions
- In a bowl, mix crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, parsley, salt, and pepper gently.
- Shape into four patties (approximately 3 inches wide) and chill for at least 30 minutes.
- Heat butter in a skillet over medium heat. Cook crab cakes for about 4-5 minutes per side until golden brown.
- Poach eggs in simmering water for about 3-4 minutes until whites are set but yolks remain runny.
- For hollandaise sauce, whisk egg yolks with lemon juice over low heat; gradually add melted butter while whisking until thickened. Season with salt and pepper.
- Toast the English muffins and assemble: place a crab cake on each half, top with a poached egg, drizzle hollandaise sauce, and garnish with parsley.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Frying and Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 Benedict (approximately 230g)
- Calories: 520
- Sugar: 2g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 300mg
Keywords: Substitute crab meat with shrimp or veggies for variations. Add spices like Old Bay or lemon zest to elevate flavor.