Crab Cake Eggs Benedict
Serves 420 mins prep20 mins cook
This delicious Crab Cake Eggs Benedict features homemade crab cakes prepared with crab meat, spices, and herbs, topped with a rich and creamy hollandaise sauce and served on toasted English muffins.
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What you need
Instructions
1: In a small pan over medium-high heat, add olive oil, red bell pepper, and onion. Cook until softened. 2: In a large bowl, mix together the crab meat, eggs, mayo, Dijon mustard, hot sauce, Worcestershire sauce, salt, Old Bay seasoning, diced celery, and chopped parsley until fully incorporated. 3: Mix in panko breadcrumbs and form the mixture into 8 even-sized patties. 4: Freeze the patties for 15 minutes. 5: In a pan over medium-high heat, add Canola oil and cook the patties for 4-5 minutes on each side until golden brown. 6: For the hollandaise sauce, whisk together 4 egg yolks in a bowl over a double boiler until fully combined. 7: While whisking, add 2 tablespoons of unsalted butter at a time until fully incorporated with egg yolks. 8: Add lemon juice, salt to taste, and cayenne pepper. Whisk until the sauce slightly thickens. 9: Remove the sauce from the double boiler immediately to prevent breaking. Pour into a jar and set aside until ready to use.View original recipe