Recipes|Featured Main
Crab Cake Eggs Benedict
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:Servings
Ingredients
- 4 crab cakes
- Oil
- 2 English muffins, halved and toasted
- 4 eggs
- 1 tablespoon vinegar
- 1-1 ½ cups prepared Hollandaise sauce
- Chopped chives, garnish
- Paprika or cayenne pepper
- 4 crab cakes
- Oil
- 2 English muffins, halved and toasted
- 4 eggs
- 12.78g vinegar
- 1-1 ½ cups prepared Hollandaise sauce
- Chopped chives, garnish
- Paprika or cayenne pepper
Impress with deliciously elevated crab cakes, topped with poached eggs and creamy hollandaise sauce. Oh, my! Your guests will feel like they’re being celebrated.
Preparation
STEP 1
Heat a non-stick skillet to medium heat. Coat lightly with oil. Gently press crab cakes into patties about 1 1/2 to 2 inches thick. Fry until browned on both sides.
STEP 2
To poach eggs, fill a medium high-sided sauté pan or wide-bottomed saucepan with about 2-3 inches of water. Add vinegar and bring to a medium simmer. Break each egg into a teacup or ramekin (one egg per cup). Gently slide eggs into simmering water, one egg at a time. Simmer for 2-5 minutes, or until desired doneness. Remove with a slotted spoon and serve hot.
STEP 3
Build benedicts with one half of toasted English muffin topped with a crab cake, poached egg, then a good helping of warm hollandaise. Garnish with chopped chives and a sprinkle of paprika or cayenne.
Options
If the English muffin feels like too much you can build your benedict by simply topping the crab cakes with poached eggs and hollandaise sauce.
If each person desires a whole English muffin and two eggs gently divide crab cakes into two smaller cakes before cooking then build two whole benedicts.