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Crab Cakes Eggs Benedict with a Spicy Hollandaise Sauce

Nothing screams 'sophisticated brunch' louder than a plate of the classic Eggs Benedict. But have you ever thought of taking it up a notch? Enter Crab Cakes Eggs Benedict – a delightful twist on the traditional fare, marrying the succulent taste of crab cakes with the velvety allure of poached eggs, all drizzled with a spicy hollandaise sauce. This dish is sure to impress even the most discerning palates at your brunch table.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Brunch, Main Course
Cuisine American, Gourmet, Seafood
Servings 4 People
Calories 745 kcal

Equipment

  • Mixing Bowls
  • Whisk
  • Non-stick Skillet or Frying Pan: I used Cast Iron
  • Slotted Spatula
  • Slotted Spoon
  • Saucepan or Deep Skillet
  • Measuring Cups and Spoons
  • Knife and Cutting Board

Ingredients
  

For Crab Cakes:

  • 1 lb fresh lump crab meat
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg lightly beaten
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce like Tabasco
  • 1/4 teaspoon Old Bay seasoning
  • Salt and black pepper to taste
  • 2 tablespoons canola oil for frying

For Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon hot sauce like Tabasco
  • 1/2 cup unsalted butter melted
  • Salt to taste
  • For Poached Eggs:
  • 4 large eggs
  • 2 teaspoons white vinegar

For Assembly:

  • 4 English muffins split and toasted
  • Fresh arugula

Instructions
 

Crab Cakes:

  • In a large mixing bowl, gently fold together crab meat, panko, mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, Old Bay seasoning, salt, and black pepper until well combined.
  • Shape the mixture into eight small patties.
  • Heat canola oil in a large skillet over medium heat. Add crab cakes and cook until golden brown, about 4-5 minutes per side. Set aside.

Hollandaise Sauce:

  • In a heatproof bowl, whisk together egg yolks, lemon juice, and hot sauce.
  • Place the bowl over a pot of simmering water (double boiler), making sure the bowl doesn’t touch the water.
  • While whisking constantly, slowly drizzle in melted butter until the sauce is thickened and creamy. Season with salt and keep warm.

Poached Eggs:

  • Fill a deep skillet with water, add vinegar, and bring to a simmer.
  • Crack eggs into a small bowl, one at a time, and gently slide them into the simmering water.
  • Cook for 3-4 minutes for a runny yolk or 5-6 minutes for a firmer yolk. Use a slotted spoon to transfer eggs to a paper towel to drain excess water.

Assembly:

  • Toast English muffins, butter and place a half on each plate. place a small handful of arugula on each side
  • Top each muffin half with a crab cake, followed by a poached egg.
  • Drizzle with hollandaise sauce, garnish with fresh parsley, and serve immediately.

Notes

  1. Quality of Ingredients:
    • Opt for fresh, high-quality crab meat. Lump crab meat is preferable for its texture and flavor.
    • Fresh eggs are crucial for achieving perfectly poached eggs and a smooth hollandaise sauce.
  2. Preparation:
    • Prep all your ingredients ahead of time. Having everything measured and ready to go will make the cooking process smoother.
    • Consider making the crab cakes and hollandaise sauce simultaneously if you're comfortable multitasking, as this can save time.
  3. Cooking:
    • Be gentle when flipping the crab cakes to maintain their shape.
    • For poaching eggs, ensure the water is at a gentle simmer, not a rolling boil, to achieve a delicate poach.
    • Continuously whisk the hollandaise sauce to prevent it from curdling.
  4. Serving:
    • Serve immediately after assembly to enjoy the dish while it’s hot.
    • If desired, a sprinkle of fresh herbs or a squeeze of lemon juice can add a vibrant finishing touch.
  5. Adjustments:
    • Adjust the level of spice in the hollandaise sauce to match your preference.
    • If arugula isn’t to your taste, consider substituting with baby spinach or another preferred green.
  6. Storage:
    • Crab cakes can be formed and refrigerated a day in advance, covered tightly.
    • Hollandaise is best enjoyed fresh but can be kept warm for an hour or so over a pan of warm water.
  7. Alternative Cooking Methods:
    • If you have a double boiler, it can be used to make the hollandaise sauce instead of the makeshift heatproof bowl over simmering water.
  8. Presentation:
    • A well-plated dish enhances the dining experience. Arrange the elements neatly, and consider garnishing with a sprinkle of fresh parsley or a drizzle of hollandaise around the plate for a gourmet touch.

Nutrition

Calories: 745kcalCarbohydrates: 33gProtein: 36gFat: 51gSaturated Fat: 20gPolyunsaturated Fat: 12gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 465mgSodium: 1497mgPotassium: 441mgFiber: 2gSugar: 1gVitamin A: 1244IUVitamin C: 10mgCalcium: 156mgIron: 3mg
Keyword Arugula, Buttered English Muffin, Coastal Cuisine, Crab Cakes, Eggs Benedict, Elegant Brunch, gourmet brunch, Hollandaise Sauce, Poached Eggs, Seafood Brunch, Spicy Hollandaise, Upscale Breakfast
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