Crab Cake Benedict

This is the perfect way to start the day. Savory, from the sea, heaven.  In my dream world, I would eat this weekly, the hollandaise sauce would have no effect on my love handles and poaching an egg would not be such a daunting task.

Unfortunately, this is a treat and mastering a poached egg is still on my to do list. When I made this on Christmas morning for my parents, my father practically used a coffee cup full of the butter sauce on his portion.  (Oh to not care the slightest and really indulge. Although, that might be pushing it slightly, even for me.) But what is life if you can’t have even  little of something so delicious?

Crab Cakes

Adapted from Cook-Eat-Love’s BEST Crab Cakes

Ingredients

1 lb. jumbo lump crab meat
½ cup panko bread crumbs, plus more for before frying (about 1 cup)
4 scallions, thinly sliced
2 tbsp. chopped flat-leaf parsley
1 tsp. Old Bay Seasoning
1 tsp. worcestershire sauce
¼ cup mayonnaise
1 egg
¼ cup unsalted butter
¼ cup olive oil

Instructions:

Pick over crab meat to remove any cartilage or shell. Place in large bowl with bread crumbs, scallions, parsley, Old Bay, Worcestershire and Tabasco; toss with fork to combine. Fold in mayonnaise. Taste; add more seasonings if needed. Add egg and blend just until the mixture holds together. Shape into  round crab cakes. Lay onto a sheet pan lined with wax paper. Cover with more wax paper and chill for at least 1 hour.

To cook, combine butter and oil in a large frying pan over medium heat. Place the extra panko in a shallow dish and lightly press the cakes to adhere a small coating of the crunchy crumbs.  When the pan is hot,  fry the cakes for approximately 4 minutes on each side, until the outside is crisp and browned.

Hollandaise

Ingredients

3 egg yolks

1 tbsp fresh lemon juice

1/2 cup melted butter

pinch of salt

pinch of cayenne pepper

Directions

1. Whisk egg yolks and lemon

2. Over low heat, while constantly whisking, slowly pour in melted butter, making sure not to cook the egg.

3. Once incorporated, whisk in the salt and cayenne.

4. Serve over benedict.

**If too thick, whisk 1/2 tsp of hot water, as needed.

 

I use purchased english muffins. Lightly toast, top with crab cake, poached egg, then hollandaise sauce.

 

Advertisements

One Comment Add yours

  1. Steph O. says:

    Drool. Everywhere.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s