Crab Cakes Eggs Benedict

Indulge your taste buds with a delightful culinary creation: the Crab Cake Eggs Benedict. This recipe blends the rich flavors of crab with the classic components of eggs benedict, resulting in a dish that’s perfect for brunch or any special occasion. Follow the steps below to bring this restaurant-quality meal into your own kitchen.

Best Crab Cake Eggs Benedict

Start your culinary journey with a visually stunning and appetizing dish that combines succulent crab cakes with perfectly poached eggs and a rich hollandaise sauce. Each bite bursts with flavors that will impress your friends and family alike.

Ingredients for Crab Cakes

• 1 lb lump crab meat
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce (optional)
• 1/4 cup chopped green onions
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• Oil for frying

Instructions for Crab Cakes

1. In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, mustard, Worcestershire sauce, hot sauce (if using), green onions, salt, pepper, and the beaten egg.
2. Shape the mixture into patties and refrigerate for at least 30 minutes to firm them up.
3. Heat oil in a skillet over medium heat. Fry the crab cakes until golden brown on both sides, approximately 4-5 minutes per side. Remove and place on paper towels to drain excess oil.

Ingredients for Poached Eggs

• 4 large eggs
• Water for poaching
• 1 tablespoon vinegar (optional, helps the eggs hold their shape)

Instructions for Poaching Eggs

1. Bring a pot of water to a gentle simmer and add vinegar if using.
2. Crack each egg into a small bowl, then gently slide it into the simmering water.
3. Poach the eggs for about 3-4 minutes for a runny yolk or longer for your desired doneness. Remove with a slotted spoon and drain on a paper towel.

Ingredients for Hollandaise Sauce

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper to taste

Instructions for Hollandaise Sauce

1. In a blender, combine egg yolks, lemon juice, salt, and cayenne pepper. Pulse to combine.
2. With the blender running, slowly drizzle in melted butter until the sauce thickens.

To assemble, place a crab cake on each plate, top with a poached egg, and drizzle generously with hollandaise sauce. Serve immediately and enjoy the rich, savory meal that showcases the best of crab and eggs.

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