Crab Cakes Benedict with Avocado Relish Skinnytaste from www.skinnytaste.com
Description
Crab cake eggs benedict is a classic breakfast dish that combines the richness of poached eggs with the tangy flavor of hollandaise sauce and the savory taste of crab cakes. This recipe is perfect for a special occasion or a weekend brunch with family and friends.
Prep Time
Preparation time for crab cake eggs benedict is approximately 30 minutes.
Cook Time
Cooking time for crab cake eggs benedict is approximately 30 minutes.
Ingredients
For the crab cakes: - 1 pound crabmeat - 1/2 cup breadcrumbs - 1/2 cup mayonnaise - 1/4 cup chopped scallions - 1/4 cup chopped red bell pepper - 1/4 cup chopped celery - 1 egg - 1 tablespoon Dijon mustard - 1 tablespoon Worcestershire sauce - 1 teaspoon Old Bay seasoning - Salt and pepper to taste - Vegetable oil for frying For the hollandaise sauce: - 3 egg yolks - 1 tablespoon lemon juice - 1/2 cup unsalted butter - Salt and cayenne pepper to taste For the poached eggs: - 4 eggs - 2 tablespoons white vinegar - Water for poaching For serving: - 4 English muffins - Fresh parsley for garnish
1. In a mixing bowl, combine the crabmeat, breadcrumbs, mayonnaise, scallions, red bell pepper, celery, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix well to combine. 2. Form the mixture into 8 equal-sized patties. 3. Heat the vegetable oil in a frying pan and cook the crab cakes over medium-high heat until golden brown on both sides. This should take approximately 3-4 minutes per side. Once cooked, set aside and keep warm. 4. To make the hollandaise sauce, melt the butter in a saucepan over low heat. 5. In a bowl, whisk together the egg yolks and lemon juice until pale and frothy. 6. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Continue whisking the egg yolks until they thicken and triple in volume. 7. Remove the bowl from the heat and slowly pour in the melted butter, whisking constantly until the sauce thickens. 8. Season the sauce with salt and cayenne pepper to taste. Keep warm. 9. To poach the eggs, bring a large pot of water to a simmer and add the white vinegar. 10. Crack each egg into a small bowl or ramekin. 11. Using a slotted spoon, create a whirlpool in the water and gently pour the eggs into the center of the whirlpool. 12. Cook the eggs for approximately 3 minutes or until the whites are set but the yolks are still runny. 13. Remove the eggs from the water with a slotted spoon and drain on a paper towel. 14. Toast the English muffins and place each half on a plate. 15. Top each muffin half with a crab cake, a poached egg, and a spoonful of hollandaise sauce. 16. Garnish with fresh parsley and serve immediately.
Notes
- Make sure to use fresh crabmeat for the best flavor. - If you don't have Old Bay seasoning, you can substitute with a mixture of paprika, garlic powder, and cayenne pepper. - To keep the hollandaise sauce warm, you can place the bowl in a warm water bath or use a double boiler.
Q: Can I make the crab cakes ahead of time? A: Yes, you can make the crab cakes a day ahead and store them in the refrigerator until ready to cook. Q: How do I store leftover hollandaise sauce? A: Leftover hollandaise sauce can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, use a double boiler or a microwave-safe bowl and heat in 15-second intervals, whisking in between.
Recipe Tips
- To ensure the crab cakes hold together during cooking, make sure the mixture is well combined and the patties are formed tightly. - Don't let the water for poaching the eggs come to a boil, as this can cause the eggs to break apart. - For a healthier version, you can use whole wheat English muffins and bake the crab cakes in the oven instead of frying.
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