Tag: brunch
Crab Cakes Benedict
Crab Cakes Benedict
Eggs benedict is great, but how about adding crab cakes into the mix?! Crab cakes, soft boiled eggs, and Hollandaise sauce over English muffins is a marriage meant to be. You can use store bought crab cakes or make your own from scratch. My Maryland-style crab cake recipe attached below will make your belly very happy.
Ingredients
- 4 crab cakes homemade or frozen
- 2 tbsp butter
- 2 English muffins sliced in half and toasted
Soft Boiled Eggs
- 4 large eggs
- water
- 1 tbsp vinegar
Hollandaise Sauce
- 2 tbsp butter
- 2 egg yolks beaten
- 2 tsp lemon juice
- 1 tbsp heavy cream
Instructions
Crab Cakes
- Melt the butter in a small skillet over medium heat. Fry the crab cakes for 4-5 minutes a side until golden brown. Set aside.
Hollandaise Sauce
- Melt the butter in a small pot over low heat.
- Beat the egg yolks, lemon juice, and cream together in a small bowl.
- Whisk in 1 tbsp of the melted butter into the yolk mixture to temper the eggs.
- Whisk in the tempered yolk mixture into the rest of the melted butter. Turn off the heat.
Soft Boiled Eggs
- Bring 3” of water to a boil in a small pot. Add in the vinegar. Reduce the heat to medium. Crack each egg into a measuring cup and carefully drop into the water. Simmer for 3-5 minutes depending on how you like your eggs cooked.
Assembly
- Top each of the English muffins with a crab cake.
- Place a soft boiled egg on each of the crab cakes.
- Spoon over the Hollandaise sauce over each of the crab cakes benedicts.
Maryland-Style Crab Cakes
Every time I go to Baltimore, I have to go to the Lexington Market and get a crab cake at Faidley’s Seafood. They’re spendy, but are considered to be some of the best crab cakes in the world. You can make crab cakes at home for a fraction of the price, all considering that good quality lump crab meat will cost you about $50 lb. But I guess getting 7-8 crab cakes for that much is better than paying $25 for just 1.
Ingredients
- 1 lb jumbo lump crab meat
- 20 saltine crackers crushed
- 1/2 cup mayonnaise
- 1 egg beaten
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp old bay seasoning
- 1/4 cup parsley chopped
- vegetable oil for frying
Instructions
- Mix together the mayonnaise, egg, dijon mustard, Worcestershire sauce, hot sauce, and old bay seasoning.
- Fold in the crab meat, along with the crackers and parsley.
- Form into 1/3 lb. cakes. Place on parchment paper and refrigerate for 1 hour.
- Heat up 1/4” of vegetable oil in a sauté pan over medium heat. Place the crab cakes into the pan.
- Fry until golden brown; about 4-5 minutes a side.
