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Skip the meat next time you make eggs Benedict and serve it on a savory crabcake for a taste of the sea.
Calories Per Serving3210
Folate equivalent (total)384µg96%
Make crabcakes: Melt butter in a large frying pan over low heat. Add garlic, celery, and onion and cook, stirring often, until translucent but not browned, 8 to 10 minutes. Add chile flakes and flour and cook, stirring, until flour smells toasted, about 30 seconds. Stir in cream and parsley. Remove from heat and let mixture cool.
Meanwhile, gently squeeze water from crab over a colander. In a medium bowl, whisk together mayonnaise, egg yolk, mustard, salt, and black pepper. Stir in 1/3 cup panko, the crab, and cream mixture.
Put about 2 cups panko on a large plate. Form crab mixture into scant 1/2- or 1/3-cup patties (for 6 or 8 crabcakes, respectively). One at a time, set patties in panko, press lightly to help bread crumbs adhere, and turn with a thin metal spatula press lightly on second side. Transfer to a large plate, cover, and chill at least 1 hour and up to 1 day.
Meanwhile, poach eggs: Bring a large, deep frying pan of lightly salted water to a boil. Reduce heat to maintain a low simmer. Crack 1 egg into a glass measuring cup, hold spout close to water's surface, and let egg slip gently into water. Repeat with rest of eggs. Cook until eggs are softly set, 2 to 3 minutes. Using a slotted spoon, transfer as done to a large bowl of ice and cold water.
Heat oil in a large frying pan over medium heat. Cook crabcakes, turning only once, until dark golden brown on both sides, 8 to 10 minutes total. (If making 8 crabcakes, you may need to cook in batches if so, wipe out pan and add a fresh 3 tbsp. oil for second batch.) Transfer to a plate and put in a 200° oven to keep warm.
Make hollandaise sauce: Set a bowl of lukewarm water to the side of stove. Add yolks to a slightly smaller bowl, then set bowl of yolks over (but not touching) a saucepan of barely simmering water (lift bowl periodically to check that water is not boiling). Whisk in lemon juice, mustard, hot sauce, salt, and white pepper. Whisking constantly, drizzle in melted butter--a few drops at first, then in a thin, slow stream, until incorporated. Keep whisking until thick enough for the whisk to leave faint trails. Set bowl in bowl of lukewarm water and cover whisk occasionally until ready to serve. If sauce breaks (you'll see oily butter separating out), slowly whisk in 1 tbsp. cold water or cold whipping cream.
Reheat poached eggs: Immerse eggs in water that's just hot to touch (but not hot enough to cook them further) until they feel warm, about 5 minutes. Lift each out with a slotted spoon and rest, still in spoon, on paper towels for a moment to drain briefly.
Put crabcakes on plates and slip a poached egg on each. Spoon about 1 1/2 tbsp. hollandaise sauce on top of each, and sprinkle with chives.
*Find panko with regular bread crumbs at your grocery store.
Make ahead: Crabcakes, through step 2, up to 1 day, chilled. Poached eggs, up to 1 day, covered and chilled in water. Hollandaise sauce, up to 1 hour at room temperature, covered. To reheat sauce, set the bowl over a saucepan of warm (120°) water and gently rewarm for 5 minutes, whisking every now and then.
1. Pick through the crab meat and remove any shells. Carefully remove any excess liquid by straining or dabbing the crab meat with a clean paper towel.
2. Combine the crab, celery, cilantro, and chives in a bowl and stir.
3. Add the mayonnaise and stir until it is well incorporated.
4. Form into small patties about 3 inches wide and about 1 inches high. If you have a 3-inch ring mold, this will make it easier. You should have enough for 4 crab cakes.
5. Refrigerate at least 30 minutes or until ready to cook and serve.
Prepare the Poached Eggs:
1. Prepare a bowl with ice water and set to the side.
2. Bring a deep sided sauté pan filled with water to a boil.
3. Lightly salt the water when it comes to a boil, then lower heat to a simmer.
4. Crack an egg into a ramekin. Swirl the simmering water, bring the ramekin close to the surface of the water, and gently drop the egg in. Repeat with remaining eggs. Cook until the eggs are softly set, about 3 minutes, then use a slotted spoon to transfer the eggs into the ice bath.
5. Set aside until ready to serve. If preparing in advance, keep in the refrigerator this can be done the night before.
Prepare the Hollandaise Sauce:
1. Melt the butter slowly over low heat until melted.
2. Place egg yolks, lemon juice, salt and cayenne pepper in the blender. Blend on medium speed until the eggs are light in color.
3. Lower blender speed to low, and while blending, slowly drizzle in the butter in a slow stream. Blend until the sauce is your desired thickness, perfect for a thick drizzle. Transfer to a small bowl, and keep warm -- you can place in a warm spot or in a bowl of lukewarm water.
Make the Crab Cake Benedict:
1. When you are ready to cook the crab cakes, pat the tops and bottoms of the crab cakes with the panko crumbs.
2. Heat olive oil in a skillet over medium-high heat.
3. Add the crab cakes and cook for about 2-3 minutes per side, flipping the crab cakes gently to help them retain their shape, until the cakes are golden brown on both sides.
4. While the crab cakes are cooking, slice the English muffins in half and toast the 4 halves.
5. Reheat the poached eggs by dropping them gently in a bowl of hot water. Transfer the eggs with a slotted spoon to a paper towel lined plate and gently dab off any water.
6. Place crab cakes on the toasted English muffins. Top with poached eggs. Drizzle with hollandaise sauce, and garnish with chives. Serve immediately.
Place a small, heatproof bowl over a pot of steaming water. Add the egg yolks, lemon juice, and salt. Use a wire whisk to beat the butter - one Tablespoon at a time - into the yolk mixture. When all the butter is incorporated, remove bowl from heat and set aside.
Preheat the oven to 350 degrees.
Place the crab cakes on a baking sheet and cook for 15 minutes.
Bring a small, nonstick pot of water to a simmer. Add the white vinegar.
Crack eggs gently over a shallow bowl and gently transfer the eggs to the simmering water. Do not allow the water to boil or the eggs will fall apart. Cook until the whites are opaque but the yolks are not.
While the eggs are poaching, toast the English muffins and place them on serving plates. Lift the cooked eggs out of the water with a slotted spoon. Allow all the water to drain off before placing on the English muffins. Spoon some of the hollandaise sauce over the eggs and garnish with capers.
As fancy as this dish looks, it's very easy to make. Perfect for a brunch where you aim to impress.
Mr Breakfast would like to thank KennyRogers for this recipe.
From Barbara Dodds
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Comment submitted: 6/21/2015 (#19455)
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Comment submitted: 8/3/2014 (#18951)
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Comment submitted: 6/11/2012 (#14049)
This recipe would be much better if it had instructions for the crab cakes. Anyone have a good recipe for that?
Comment submitted: 12/26/2010 (#11781)
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Comment submitted: 9/19/2007 (#3600)
I've had this at a restaurant before. The way they did was to place the crab cake on a plate, top it with the poached egg and then add the hollandaise sauce . Hope that helps ya out.
Crab Cakes Benedict
This Crab Cakes Benedict recipe is both reassuringly familiar and refreshingly new.
With all those needs in mind, I've come up with this ideal Crab Cakes Benedict recipe for any time you want a meal that's easy, comforting, impressive, and delicious.
You probably know classic eggs Benedict well. On top of a toasted English muffin half goes pan-seared Canadian bacon, then a poached egg. And the stack is bathed in the warm butter-and-egg emulsion called Hollandaise sauce.
Sounds delicious, doesn't it? But it can also be very rich and heavy.
So, I thought, why not lighten up the classic? Replacing the cured pork with crabmeat seemed like a good solution, and I've come up with a version of crab cakes designed to highlight that tender, sweet seafood with diced bell peppers and onion, fresh herbs, and a crunchy coating of breadcrumbs and ground almonds. As in any good crab cakes, there's just enough bread to help hold them together. The crabmeat is the star. You can find it freshly cooked, shelled, and ready to use in any fish shop or the seafood department of good supermarkets. Whole cooked baby bay shrimp would make an excellent substitute.
If you like, you can follow the classic Benedict recipe and poach the eggs that top each portion, as I do in the recipe here. But feel free to vary that plan, too. Fry the eggs sunny side up if you find poaching too fussy for you. Or you could just make a big pan full of soft scrambled eggs cooked in butter, in which case it would make a more attractive presentation to put them on the muffin halves first, topped with the crab cakes.
Finally, there's the question of the Hollandaise sauce. You'll notice I don't include it in this recipe. The crab cakes are so moist, themselves including a little egg and some reduced cream, that this Crab Cakes Benedict recipe doesn't really need a sauce, especially once you break into the poached egg yolk. Of course, if you love Hollandaise, feel free to add your favorite recipe for it, or even a good packaged product, making sure to add a splash of lemon or orange juice to complement the crab cakes.
2 tablespoons extra-virgin olive oil
1/2 cup mixed diced red, yellow, and green organic bell peppers
1/2 teaspoon minced jalapeno pepper, or dried red pepper flakes
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh Italian parsley
2 sprigs fresh thyme, leaves removed and chopped
1/8 teaspoon cayenne pepper
1 extra-large cage-free egg, lightly beaten
1-1/4 pounds fresh lump crabmeat, any pieces of shell or cartilage removed
2 tablespoons unsalted butter
2 tablespoons vegetable oil, plus extra as needed
12 fresh extra-large cage-free eggs
3 ounces white wine vinegar
Finely chopped fresh chives, for garnish
In a 10-inch skillet, heat the olive oil over medium-high heat. Add the bell peppers and onion and saute, stirring frequently, until tender, about 8 to 10 minutes. With a slotted spoon, transfer to a mixing bowl and leave to cool.
Meanwhile, add the cream and jalapeno to the skillet and simmer briskly, stirring frequently, until the cream has reduced by half, about 5 minutes. Add to the vegetables and leave to cool for about 15 minutes.
Stir the chives, dill, parsley, thyme, salt, and cayenne pepper into the mixture. Stir in the egg and half each of the breadcrumbs and almonds. Gently fold in the crabmeat the mixture should be lumpy.
On a plate, stir together the remaining breadcrumbs and almonds.
With clean hands, divide the mixture into 12 equal cakes, each about the diameter of an English muffin. As you form each cake, gently press both sides into the breadcrumb-almond mixture to coat well then, transfer to a baking sheet. Cover loosely with plastic wrap and refrigerate for 1 to 3 hours.
Before cooking, preheat the oven to 200 degrees F.
Put 2 tablespoons each of butter and vegetable oil in a large skillet over medium-high heat. When the butter has melted completely, add half of the crab cakes. Saute until golden brown and cooked through, about 4 minutes per side, turning them carefully with a spatula. Transfer to a baking dish and keep warm in the oven while you cook the remaining crab cakes.
When the crab cakes are almost done cooking, toast the English muffins. Spread very lightly with a little of the butter and place 1 or 2 muffin halves cut side up on each serving plate.
While the crab cakes are cooking, poach the eggs. In a large, deep saute pan, bring 2-1/2 inches of water to a full boil. Reduce the heat to maintain a bare simmer, with only small, infrequent bubbles. Add the vinegar and a little salt to the water. Crack 1 egg into a small bowl, making sure the yolk remains unbroken. Gently slip the egg into the water, using a spoon to make sure the egg is completely immersed. Repeat with as many eggs as will fit without crowding. Poach 3 minutes for runny yolks, 5 minutes for firmer. When the eggs are done, use a slotted spoon to lift them gently from the water, transferring to paper towels or a clean kitchen towel to drain.
Place a crab cake on top of each muffin half. Carefully place a poached egg on top of each crab cake. Garnish with chives. Serve immediately.
Mom's crabby? Make her a benedict! Dividing our normal-sized crab cakes in half ensures you get the proper crab cake to hollandaise to english muffin ratio. Don't have crab cakes? Sub in fried oysters!
Ingredients (makes 2 plates)
2 crab cakes - split into two patties each
2 english muffins - split in half
butter, for cooking
Watercress, spinach, arugula, or even a slice of tomato or a quarter of an avocado
4 slices of bacon - cut in half
Hollandaise - recipe at the end of this method - make first!
Split the English Muffins in half. If you don't have any - and we didn't when we took this picture, but hey! there's a pandemic happening and we live far from the nearest grocery store - take a water glass and punch out some bread rounds. If mom doesn't like bread, buy her a dozen Blue Pools
Get a cast iron pan, or a large skillet hot, and toss a knob of butter in.
Put your bacon in the pan, at the edge.
Put your baby crab cakes in, towards the middle.
Once the bacon has started to cook, and the crab cakes have started to brown, put your muffins, cut side down, in the pan as well.
If your pan isn't big enough for everything, cook the bacon first without butter, and then cook the crab cakes and the muffins in the bacon fat and add the butter as needed.
Once you've got the bacon cooked, the muffin toasted, and the crab cakes hot inside (165 degrees if you please) it's time to assemble!
Layer a toasted bread item, then the watercress, then the crab cake, then the bacon, and ladle Hollandaise over the top. You're a chef now, feel good about yourself, and don't forget to make the *chef kiss* to seal the deal.
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water, the water should not touch the bottom of the bowl. (Or use a double boiler). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Crab Cake Benedict is a unique and delicious twist on a classic brunch favorite. A perfectly seasoned crab cake is the shining star.Despite having grown up in a land locked state, I somehow developed an undying love for seafood. Crab is one of my favorites, and I have had my share of it at home and abroad. I must attribute this love to genetics, because I remember my dad bringing home crab legs on occasion for special Sunday dinners. He taught me how to crack the shell in just the right place, burrow in to find the best meat, and dip it in warm melted butter. I was instantly hooked I learned at a very early age that this was something special.Keith unfortunately does not share my love and admiration for shellfish, but you would never know that when you taste his cooking. He must have made many a crab cake in his early days in the kitchen, because this Crab Cake Benedict that he created is nothing short of spectacular.
Keith arrived home one day with a large smile on his face, and proudly announced that he had a special surprise for me. He had been given some lump crab meat from a distributor that he works with, and he had a plan to make us all a very special brunch. He knows how much I love a good crab cake, as he has watched me order and devour them whenever I am in a seaside town. I had no idea he could turn one out that would be this good. How can you go wrong with crab, bacon, hollandaise, and a perfectly poached egg?Everything about this dish is right. It is a classic with a twist, the crab being the shining star. The spinach and bacon perfectly accent the deliciously flavored crab cake, and the poached egg ties it all together. I wish that Keith could enjoy it as much as I do, but I am going to be slightly selfish in this case and hope that he makes it for me again and again.
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In a large bowl, whisk together mayonnaise, Worcestershire, hot pepper sauce, 1/2 a lemon’s worth of juice, parsley, salt and pepper (to taste). Gently fold in the crab and peppers. Reserve.
*Cook’s Note: When mixing the crab and peppers, be careful not to break up the crab too much.
For the Hollandaise Sauce:
Combine egg yolks, cream, butter, lemon juice, cayenne, salt and sugar in the top of a double boiler over boiling water. Whisk until thick, approximately 3 minutes set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in 1 tablespoon vinegar.
Bring the water, 1 tablespoon vinegar and 1 teaspoon salt to a low simmer in a medium saucepan.
Crack an egg into a small ramekin and gently slide the egg into the water. Crack another egg into the same cup and while the water returns to a low simmer, slide the second egg into the water. Repeat. Let lowly simmer until the eggs are set. This will take about 2 to 3 minutes for soft runny yolks. Remove with a slotted spoon onto a paper towel lined plate.
Top a biscuit with a poached egg. Add a small scoop of crab salad on top of the egg. Spoon the Hollandaise over the egg and garnish with parsley. Serve immediately.
Dungeness crabs are delicious eaten freshly cracked with lemon and butter, so hollandaise sauce is a logical — and wonderful — leap for the brunch plate. This crunchy crab cake makes a great stand-in for the toasted English muffin you’d find in a classic Benedict.
Crab Cake Eggs Benedict with Sauteed Spinach
1/3 cup (3 fl. oz./80 ml.) mayonnaise
3 green onions, white and green parts, minced
1/3 cup (2 oz./60 g.) minced yellow onion
1/4 cup (1 oz./30 g.) finely grated carrot
3 Tbs. peeled and grated fresh ginger
2 Tbs. sesame seeds, toasted
12 oz. (375 g.) fresh-cooked lump crabmeat, preferably Dungeness
1 cup (1 1/2 oz./45 g.) panko, or as needed
Kosher salt and freshly ground pepper
12 oz. (375 g.) baby spinach, rinsed but not dried
2 Tbs. distilled white vinegar
About 1 cup (8 fl. oz./250 ml.) hollandaise sauce (recipe follows)
To prepare the crab cakes, line a baking sheet with parchment paper. In a bowl, mix together the mayonnaise, green onions, yellow onion, carrot, ginger, sesame seeds and lemon juice. Pick over the crabmeat for shell shards and cartilage. Add to the mayonnaise mixture and mix gently until combined. Stir in about 1/2 cup (3/4 oz./20 g.) panko, just enough to make the mixture hold its shape when formed into a cake. (The exact amount depends on the moisture content of the crab.) Season to taste with salt and pepper.
Divide the mixture into 8 equal portions and shape each portion into a thick cake. Spread the remaining 1/2 cup panko in a shallow dish. Coat the cakes evenly with the panko, and transfer to the prepared baking sheet. Refrigerate for at least 15 minutes or up to 1 hour.
In a large saucepan, melt the butter over medium heat. A handful at a time, add the spinach, cooking until the batch wilts before adding another handful. Cook all of the spinach until just wilted, about 1 minute. Drain the spinach in a sieve, pressing gently to remove some, but not all, excess liquid. Season the spinach with salt and pepper. Return to the saucepan and keep warm over very low heat.
Line another rimmed baking sheet with paper towels. In a large frying pan, heat the oil over medium heat until it shimmers. Add the crab cakes and cook until the undersides are golden brown, 2-3 minutes. Flip the cakes and cook until the other sides are golden brown, 2-3 minutes more. Using a slotted spatula, transfer to the paper towels to drain briefly.
In a wide saucepan, combine 8 cups (64 fl. oz./2 l.) water and the vinegar and bring to a boil over high heat. Reduce the heat to medium-low to keep the water at a simmer. Fill a bowl halfway with hot tap water and place it near the stove.
Crack an egg into a small bowl. Slip the egg from the bowl into the simmering water. Using a large metal spoon, quickly spoon the egg white back toward the center of the egg to help the egg set in an oval shape. Simmer gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes. Using a large slotted spoon, lift the egg out of the simmering water. Trim off any floppy bits of white and carefully transfer the egg to the bowl of hot water. Repeat to poach the remaining eggs.
To serve, place 1 or 2 crab cakes on each plate. Using tongs, top each cake with a mound of spinach. One at a time, using a slotted spoon, remove the poached eggs from the water, resting the bottom of the spoon briefly on a clean kitchen towel to blot excess moisture, and perch an egg on each cake. Spoon 1-2 tablespoons of hollandaise over each egg. Serve at once, passing the remaining sauce on the side. Serves 4-8.
Kosher salt and freshly ground pepper
1 cup (8 oz./250 g.) unsalted butter
In a blender, combine the egg yolks, lemon juice, 1/8 teaspoon salt, and a few grinds of pepper. In a small saucepan, melt the butter over medium heat. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a little water to thin it.
Transfer the hollandaise sauce to a heatproof bowl. Cover and place over (not touching) a saucepan of hot, not simmering water to keep warm. Makes about 1 1/2 cups.
The abundance of seafood is one of the reasons I love summer. I wrote about it a few times already. There’s nothing like eating seafood on a sunny day with a cold beverage.
While I’m an equal opportunity crab lover, Dungeness is a favorite. Dungeness crabs are meatier and sweeter than other types of crab. I’m so spoiled that Dungeness are found all along the west coast of North America. This means that all my crab is locally sourced and often farm to table. Recreational Dungeness crab fishing ends at the end of this July this year in California. I went crabbing once as a kid with my uncles. I found it so boring but it did give me a better appreciation of how seafood was caught. So if you’re going crabbing and come home with all this Dungeness crab and no idea what to make, this recipe is for you!
Like many American dishes, there are several theories on the origin of eggs Benedict. We can confirm that it came from New York City though. Several NYC restaurants and hotels take credit for the creation of this dish citing different backstories. Whatever the reason is, the dish is the same: an open faced sandwich made of an English muffin topped with a poached egg, hollandaise sauce, and ham. Eggs Benedict are most popular during brunch and I have a severe weakness for them. I think the combination of ingredients makes it a full package breakfast.
As with other popular dishes, there are many variations of the eggs Benedict. Chefs and cooks create their own specialties depending on region and seasonal ingredients. For instance, the California eggs Benedict includes avocado instead of ham and eggs Florentine has spinach. I look forward to the crab cake Benedict.
If you haven’t had a crab cake, I highly recommend it. It’s a very simple dish made of crab meat, bread crumbs, and some other seasonings. My main gripe about restaurant crab cakes is that they tend to break up the crab meat. I want to be able to bite into chunks of crab meat! So I find making crab cakes at home much more satisfying.
Does this mean you need to spend hours cracking crabs? NO WAY! Many local grocery stores and fisheries sell crab meat by the pint. This is where Dungeness crab reigns supreme. Because of the meat texture, Dungeness crab cakes are always the meatiest and most satisfying to eat. If you’re in Bay Area, New England Lobster Market has prepackaged Dungeness crab meat available to pick up! And if you’re feeling a bit extra, you can order some lobster tails to top off your crab cake Benedict (omg, I’m drooling).
For my crab cake, I add as few ingredients possible to keep the integrity of the crab whole. I only use as much panko and egg possible to bind without it weighing down the cake. Give it a try and let me know what you think!
Hollandaise sauce is a crucial component to any eggs Benedict dish. It’s the velvety, creamy, and tart sauce that keeps you coming back. The sauce can be tricky to make but I use a bit of a cheat at home. I use an immersion blender to make my sauce fast and easy. You may have heard of “the sauce breaking” before. The term breaking means that the fats have split from each other because they weren’t whisked together properly.
Hand whisking over a double boiler is the traditional way of making Hollandaise. But that takes so much time and arm strength. I also feel too many things can go wrong with the temperature being too hot or too cold. So I skip the double boiler and go straight to blending. With modern technology, blender blades spin fast enough to generate a bit of heat from friction to help emulsify the sauce all on its own.
Have fun celebrating summer and brunch with this bright and filling recipe!