Ingredients with Measurements:
- 4 English muffins, split and toasted
- 8 eggs
- 2 tablespoons white vinegar
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup chopped green onions
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper, to taste
- 1/4 cup unsalted butter
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Mixing bowl
- Baking sheet
- Slotted spoon
- Blender or immersion blender (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, green onions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix well.
3. Form the mixture into 8 crab cakes and place them on a baking sheet.
4. Bake the crab cakes for 15-20 minutes or until golden brown.
5. While the crab cakes are baking, fill a large skillet with water and bring it to a simmer. Add the white vinegar.
6. Crack the eggs into individual ramekins or small bowls.
7. Using a slotted spoon, create a whirlpool in the simmering water and gently pour the eggs into the center of the whirlpool. Poach the eggs for 3-4 minutes or until the whites are set but the yolks are still runny.
8. Remove the eggs from the water with a slotted spoon and place them on a paper towel to drain.
9. In a small saucepan, melt the butter over low heat. Add the chopped parsley and stir to combine.
10. To assemble the Crab Cake Eggs Benedict, place a toasted English muffin half on each plate. Top each muffin half with a crab cake and a poached egg.
11. Drizzle the melted butter sauce over the eggs and garnish with additional chopped parsley, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 490
Fat: 29g
Carbohydrates: 29g
Protein: 27g
Sodium: 1070mg
Sugar: 2g
Substitutions for ingredients:
- Instead of lump crab meat, you can use canned crab meat or imitation crab meat.
- Instead of white vinegar, you can use apple cider vinegar or lemon juice.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed crackers.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of green onions, you can use chives or shallots.
- Instead of Dijon mustard, you can use whole grain mustard or yellow mustard.
- Instead of Worcestershire sauce, you can use soy sauce or fish sauce.
- Instead of Old Bay seasoning, you can use Cajun seasoning or seafood seasoning.
Variations:
- Instead of crab cakes, you can use smoked salmon or bacon.
- Instead of English muffins, you can use bagels or croissants.
- Instead of poached eggs, you can use fried eggs or scrambled eggs.
- Instead of melted butter sauce, you can use hollandaise sauce or béarnaise sauce.
Tips and tricks:
- To make hollandaise sauce, whisk together egg yolks, lemon juice, and melted butter in a double boiler until thick and creamy.
- To make béarnaise sauce, whisk together egg yolks, white wine vinegar, and melted butter in a double boiler until thick and creamy, then stir in chopped tarragon.
- To make the crab cakes ahead of time, you can refrigerate them for up to 24 hours before baking.
- To make the poached eggs ahead of time, you can refrigerate them in cold water for up to 24 hours before reheating them in hot water for 1-2 minutes.
- To make the melted butter sauce ahead of time, you can refrigerate it for up to 24 hours before reheating it in a small saucepan over low heat.
Storage instructions:
Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the crab cakes, place them on a baking sheet and bake them in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Crab Cake Eggs Benedict on a white plate with a side of fresh fruit or roasted potatoes.
Garnishes:
Garnish the Crab Cake Eggs Benedict with chopped parsley, chopped chives, or sliced avocado.
Pairings:
Pair the Crab Cake Eggs Benedict with a mimosa or a Bloody Mary for a classic brunch cocktail.
Suggested side dishes:
Serve the Crab Cake Eggs Benedict with a side of roasted asparagus, sautéed spinach, or a mixed green salad.
Troubleshooting advice:
- If the crab cakes are falling apart, add more breadcrumbs or refrigerate the mixture for 30 minutes before forming the crab cakes.
- If the poached eggs are overcooked, reduce the cooking time or use fresher eggs.
- If the hollandaise sauce is too thick, whisk in a little warm water or lemon juice to thin it out.
- If the béarnaise sauce is too thick, whisk in a little warm water or white wine vinegar to thin it out.
Food safety advice:
- Make sure to cook the crab cakes and poached eggs to an internal temperature of 165°F to prevent foodborne illness.
- Store any leftover crab cakes in the refrigerator for up to 3 days.
- Reheat any leftover crab cakes to an internal temperature of 165°F before eating.
Food history:
Eggs Benedict is a classic American breakfast dish that originated in New York City in the late 1800s. It typically consists of a toasted English muffin topped with Canadian bacon, a poached egg, and hollandaise sauce. The dish was named after a regular customer at the Waldorf Hotel named Mr. Benedict. Crab Cake Eggs Benedict is a variation of the classic dish that adds lump crab meat and crab cakes to the mix.
Flavor profiles:
Crab Cake Eggs Benedict is a savory and rich dish that combines the flavors of crab, eggs, and butter. The crab cakes add a crispy texture and a seafood flavor, while the poached eggs add a creamy texture and a rich yolk flavor. The melted butter sauce adds a buttery and herby flavor that ties the dish together.
Serving suggestions:
Serve the Crab Cake Eggs Benedict for a special occasion brunch or breakfast. It's a perfect dish for Mother's Day, Father's Day, or Easter.
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