I love breakfast in bed, especially on Mother’s Day when I can sleep in and lounge around. Treat Mom next Sunday to a decadent breakfast or brunch of Crab Cakes Eggs Benedict paired with a delicious full-bodied Brut Champagne. The dry and complex flavors of an aged Brut pair beautifully with the richness of this twist on a breakfast classic. Mom is sure to love it (I know this mom will)!!
Need help selecting the perfect Brut? Check out Fat Cork, provider of exclusive Grower Champagne to bubble lovers across the U.S. All of Fat Cork's Bruts have been aged for a minimum of three years before release; and with age, comes complexity.
Crab Cakes Eggs Benedict
Makes 2-4 servings
Fat Cork recommends the Pascal Redon Brut Champagne with this dish. If you’re a fan of Veuve Cliquot, you’ll love this variety they fondly nicknamed “Widow Killer.”
For the crab cakes:
1/2 cup finely chopped onion
1/2 cup finely chopped celery
6 tablespoons unsalted butter
1 pound lump crab meat
1/3 cup fine dry bread crumbs
1/2 cup mayonnaise
1/2 teaspoon seafood seasoning
1/2 teaspoon Worcestershire sauce
a few drops hot sauce
2 tablespoons minced parsley
For the eggs Benedict:
1 package Knorr Hollandaise Sauce, prepared according to package directions
2 English Muffins
1/2 teaspoon white vinegar (optional)
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