Description
Indulge in the luxurious flavors of Effortless Crab Cake Eggs Benedict, where succulent crab cakes meet perfectly poached eggs and velvety hollandaise sauce. This dish is ideal for brunch gatherings or a special treat at home, impressing your guests with its delightful blend of textures and taste. Each bite promises a burst of flavor that will leave everyone craving more.
Ingredients
Scale
- 1 cup lump crab meat (fresh or canned)
- 1/2 cup plain bread crumbs
- 3 tbsp mayonnaise
- 1 tsp mustard powder
- 1 tbsp fresh lemon juice
- 4 large eggs
- 2 tbsp unsalted butter (for hollandaise)
- 2 egg yolks (for hollandaise)
- Pinch cayenne pepper
- Salt and pepper to taste
Instructions
- In a bowl, combine crab meat, bread crumbs, mayonnaise, mustard powder, lemon juice, salt, and pepper. Form into patties and refrigerate for 30 minutes.
- Heat olive oil in a skillet over medium heat. Cook crab cakes for 4-5 minutes on each side until golden brown; keep warm.
- Simmer water in a separate saucepan. Poach eggs for about 3-4 minutes until whites are set but yolks remain runny.
- In a heatproof bowl over simmering water, whisk egg yolks and lemon juice until pale. Gradually add melted butter, whisking until thickened. Season with salt and cayenne pepper.
- Assemble by placing a crab cake on each plate, topping with a poached egg and hollandaise sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake with poached egg and sauce
- Calories: 320
- Sugar: 0g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 260mg