Crab Cakes Benedict
Give your brunch a coastal twist with the addition of flaky, tender Maryland crab cakes! This recipe is full of protein and finished with a creamy hollandaise sauce just like the Eggs Benedict you know and love.
Here at Sizzlefish, our crab cakes are made from jumbo lump crab meat. The texture and flavor of the white, flaky crab combine with seasonings of traditional Chesapeake seafood to create a cake that needs no additional seasonings. Crab takes class eggs Benedict to the next level with a hearty texture that will keep you feeling full thanks to ample protein.
No eggs Benedict is complete without a signature poached egg. Poaching an egg is very simple, all you need is your eggs and a pot of water at least 6-inches deep. Once the water is boiling, you can use the back of a large spoon or spatula to swirl the water and create a vortex. Carefully add your egg to the center of the vortex and allow it to cook for 3 minutes. It helps to crack each egg into a small bowl before pouring into the water. We recommend cooking eggs one at a time. Next remove the egg with a slotted spoon and lace on a paper towel lined plate to soak up the water. The center yolk of the poached egg will be perfectly runny for the English muffin to soak up.
After the eggs Benedict is assembled, they are finished with hollandaise sauce. Hollandaise is a blend of egg yolks, Dijon mustard, lemon juice and seasonings. As the blender is running, hot melted butter is added to emulsify the mixture and create a rich sauce. The sauce will turn from bright yellow to light and creamy as it combines. It is very important to use hot butter otherwise the mixture will not thicken. Butter should be steaming hot as its added to the egg yolks. The hollandaise sauce can be made ahead of time and reheated in a small saucepan before serving.
For a hint of freshness, the Benedict is served on a small bed of greens to balance the heartiness of the other toppings. You can use spinach, arugula, micro greens or a mix of dark leafy greens. Fresh thyme adds a distinct and welcoming herb aroma and flavor to the recipe. Dig in with a fork and knife for the flavor of each layer in every bite!
- 2 crab cakes, thawed
- 1 English muffin, halved
- 2 poached eggs
- 1/2 cup mixed greens
- Fresh thyme for serving
- 3 egg yolks
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp smoked paprika
- 1/8 tsp cracked pepper
- 1/2 cup hot melted butter
Start by preparing the hollandaise sauce. Add egg yolks, Dijon mustard, lemon juice, salt, pepper and paprika to a food processor or blender. Pulse a few times to combine.
With the blender running on medium-high speed, slowly drizzle the hot butter into the spout. Continue blending to emulsify, color should go from bright yellow to a creamy yellow and thicken. Pour into a small bowl.
- Heat a medium skillet over medium heat and spray with olive oil cooking spray. Once pan is hot, cook crab cakes for 4 minutes on each side.
- Toast English muffin halves if desired. Top with greens, a crab cake, poached egg and hollandaise sauce. Sprinkle with thyme and serve warm.