Description
Crab Cake Benedict is a luxurious twist on a classic brunch dish, perfect for Mother’s Day or any special occasion. Featuring crispy crab cakes topped with perfectly poached eggs and drizzled with rich hollandaise sauce, this recipe promises a delightful culinary experience that will impress your family and friends. With a blend of sweet crab meat, zesty lemon, and creamy goodness, each bite is a celebration of flavors and love.
Ingredients
Scale
- 1 cup lump crab meat
- 1/2 cup panko breadcrumbs
- 2 tbsp mayonnaise
- 1 tbsp freshly squeezed lemon juice
- 2 large eggs (for poaching)
- 2 tbsp unsalted butter (for cooking)
- 3 egg yolks (for hollandaise sauce)
- 1/2 cup melted unsalted butter (for hollandaise sauce)
- 1 tbsp lemon juice (for hollandaise sauce)
Instructions
- In a bowl, combine crab meat, panko breadcrumbs, mayonnaise, lemon juice, and seasonings; mix gently.
- Form the mixture into patties (about 1 inch thick) and refrigerate for 30 minutes.
- Heat butter in a skillet over medium heat and cook crab cakes until golden brown (4-5 minutes per side).
- Poach eggs in simmering water for 3-4 minutes until whites are set but yolks remain runny.
- For hollandaise sauce, blend egg yolks and lemon juice until frothy; gradually add melted butter until thickened.
- Assemble by stacking crab cakes on plates, topping with poached eggs and hollandaise sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 Crab Cake Benedict (approx. 200g)
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg