Ingredients with Measurements:
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 4 English muffins, split and toasted
- 8 slices Canadian bacon
- 8 poached eggs
- Hollandaise sauce (see recipe below)
- Chopped chives for garnish
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Skillet
- Slotted spoon
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper. Mix well.
3. Form the crab mixture into 8 patties and place them on the prepared baking sheet.
4. Bake the crab cakes for 15-20 minutes, or until golden brown and heated through.
5. While the crab cakes are baking, cook the Canadian bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
6. To poach the eggs, bring a saucepan of water to a simmer. Crack each egg into a small bowl. Use a slotted spoon to create a whirlpool in the water, then gently pour the egg into the center of the whirlpool. Cook for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
7. To make the Hollandaise sauce, melt 1 cup of unsalted butter in a saucepan over low heat. In a separate bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Slowly pour the melted butter into the egg mixture while whisking constantly. Continue whisking until the sauce is thick and creamy.
8. To assemble the Crab Cake Benedict, place a toasted English muffin half on a plate. Top with a slice of Canadian bacon, a crab cake, and a poached egg. Spoon Hollandaise sauce over the top and garnish with chopped chives.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Bake crab cakes at 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 600
Fat: 42g
Carbohydrates: 28g
Protein: 30g
Substitutions for ingredients:
- Instead of lump crab meat, you can use canned crab meat or imitation crab meat.
- Instead of Canadian bacon, you can use ham or bacon.
- Instead of English muffins, you can use toast or bagels.
Variations:
- Add sliced avocado or tomato to the Crab Cake Benedict for extra flavor.
- Use a different type of seafood, such as shrimp or lobster, instead of crab meat.
- Make a vegetarian version by replacing the crab cakes and Canadian bacon with sautéed spinach and mushrooms.
Tips and tricks:
- Be sure to use fresh lump crab meat for the best flavor.
- If the crab cakes are falling apart, add more breadcrumbs to the mixture.
- To keep the poached eggs warm while you finish cooking the rest, place them in a bowl of warm water.
Storage instructions:
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat crab cakes, place them in a skillet over medium heat for 2-3 minutes on each side.
Presentation ideas:
Serve Crab Cake Benedict on a white plate with a sprig of parsley for color.
Garnishes:
Chopped chives or parsley
Pairings:
Serve Crab Cake Benedict with a side of roasted potatoes or fresh fruit.
Suggested side dishes:
Roasted potatoes or fresh fruit
Troubleshooting advice:
- If the Hollandaise sauce is too thick, add a splash of warm water and whisk until smooth.
- If the poached eggs are overcooked, try reducing the cooking time or lowering the heat.
Food safety advice:
- Be sure to cook the crab cakes and poached eggs to the recommended temperature to avoid foodborne illness.
- Store leftover crab cakes in the refrigerator and consume within 3 days.
Food history:
Crab Cake Benedict is a modern twist on the classic Eggs Benedict, which was created in the late 1800s in New York City.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve Crab Cake Benedict for brunch or a special occasion breakfast.
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