Crab Cakes Eggs Benedict


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)
4 Eggs


Prepare the crab cakes:
Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs.
In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.
Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.
Prepare Knorr Hollandaise Sauce according to package instructions.
Poach the eggs:
Fill a medium sized sauce pan half way with water. Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference. Remove eggs one at a time with a slotted spoon.
Layer ingredients as follows: English muffin, crab cakes (1 each muffin), eggs, Hollandaise sauce.


This delicious brunch recipe combines a coastal favorite with a classic brunch favorite. For simplicity we use a packaged hollandaise sauce, but feel free to whip up your own! The crab cakes portion yields about 6 cakes, depending on how large you make them. Free extra cakes if you have them as they're always wonderful to have on hand. In lieu of the traditional English muffin, you can serve the crab cakes atop grilled asparagus or a fresh or sautéed spinach a la Florentine-style.




Thursday, May 1, 2014 - 3:55pm


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