Description
Indulge in the luxurious flavors of Mother’s Day Crab Cake Benedict, featuring golden crab cakes atop toasted English muffins, finished with a rich hollandaise sauce. This dish brings elegance to any brunch table, effortlessly combining fresh crab meat and buttery sauce for a delightful culinary experience that will leave your loved ones craving more.
Ingredients
Scale
- 1 lb fresh lump crab meat
- 2 English muffins, halved
- 4 large eggs
- 4 tbsp unsalted butter
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Old Bay seasoning
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tsp cayenne pepper
- 1 tbsp white wine vinegar
- 2 tbsp water
Instructions
- In a mixing bowl, combine crab meat, breadcrumbs, Old Bay seasoning, parsley, paprika, salt, and pepper; form into patties.
- Heat oil in a skillet over medium heat and fry crab cakes for 4-5 minutes on each side until golden brown. Set aside.
- Poach eggs in simmering water with a splash of vinegar for about 3-4 minutes until whites are firm but yolks remain runny.
- For the hollandaise sauce, whisk egg yolks with lemon juice and Dijon in a double boiler until thickened. Gradually add melted butter while whisking until smooth.
- Toast English muffins; top each half with a crab cake, poached egg, and drizzle with hollandaise sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake benedict (250g)
- Calories: 550
- Sugar: 2g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg