Last spring I attended one of my closest girlfriend’s bridal brunch and the restaurant served up some delicious crab cakes benedict. The chef even gave me some of his top secret tips on how to make the perfect crab cake! I promise you this will be a big hit at any breakfast or brunch. Happy Eating!
220 per serving
- 1/2 cup mayonnaise
- 1 egg
- 1 teaspoons dijon mustard
- 1 tablespoons worcestershire sauce
- 1/2 teaspoons hot sauce
- 1 teaspoons old bay seasoning
- 1 pounds jumbo lump crab, shells picked out
- 20 saltine crackers, finely crushed
- 1/4 cup canola oil
- 8 organice free-range eggs
- 8 english muffins, toasted
* Preheat oven to 200 degrees. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce, hot sauce, and Old Bay seasoning until smooth. * In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. * Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. * Place crab cakes onto sheet tray and keep warm while poaching the eggs. Heat a large, high-sided saut pan filled halfway with water over medium high heat. Bring water to a soft boil. Crack each egg into a small ramekin and gently slide into water. Poach eggs for 3 minutes. Remove and place on paper towel to drain. * To assemble, place 2 toasted English muffins (I like to butter mine) on a plate and top with crab cake. Then place the poached egg, 2 Tablespoons of hollandaise and garnish with lemon and chopped tarragon. Tarragon Hollandaise: Ingredients: * 6 egg yolks * teaspoon salt * 1/8 teaspoon cayenne pepper * cup fresh lemon juice * 1 cup unsalted butter * 2 tablespoons chopped tarragon Directions: * Using your Kenmore blender, place egg yolks, salt, cayenne pepper, and lemon juice into the blender and puree for 30 seconds. * In a small saut pan, melt the butter until foamy. Remove the blowhole and carefully drizzle butter into blender while running. Start off with droplets then gradually pour in a slow steady stream. The hollandaise should be thick and creamy. Place into a glass jar and fold in tarragon. To keep warm, place jar into a water bath.