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.
