Crab Benedict
Indulge in the luxurious flavors of these delightfully crispy crab cakes paired with perfectly poached eggs and a velvety hollandaise sauce. These elegant brunch treats are sure to impress your guests with their harmonious blend of textures and savory seafood goodness. Enjoy the rich and decadent combination that will elevate your breakfast or brunch to a whole new level of deliciousness.
— Constant Cookbook
Ingredients
- 1 lb. cooked fresh crabmeat, flaked
- 1 egg, lightly beaten
- 2 Tbs. mayonnaise
- 1 cup white bread crumbs or panko
- 4 green onions, white portion only, thinly sliced
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Cayenne pepper, to taste
- 2 Tbs. unsalted butter
- 4 egg yolks
- 2 Tbs. fresh lemon or lime juice
- 1 Tbs. water
- 1/8 tsp. salt
- Pinch of cayenne pepper
- 2 pinches of freshly ground white pepper
- 16 Tbs. (2 sticks) unsalted butter, melted
- 6 poached eggs
- 2 Tbs. chopped fresh flat-leaf parsley
Instructions
- To make the crab cakes, in a bowl, using a fork, stir together the crabmeat, egg, mayonnaise, bread crumbs, green onions, salt, black pepper and cayenne. Form the mixture into 6 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.
- Line a baking sheet with paper towels. In a fry pan over medium heat, melt the butter. Add the crab cakes and fry, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.
- To make the hollandaise sauce, in a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.
- Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve.
- To serve, place 1 crab cake on each of 6 individual plates and top with 1 poached egg. Pour about 1/4 cup hollandaise sauce over each egg and sprinkle with the parsley. Serve immediately. Serves 6.
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