Print

Mother’s Day Crab Cake Benedict

Save Recipe
Save Recipe

Indulge in the luxurious flavors of Mother’s Day Crab Cake Benedict, where crispy crab cakes meet perfectly poached eggs and a velvety hollandaise sauce. This dish is not just a meal; it’s a delightful experience that will elevate your brunch game and impress everyone at your table. Perfect for special occasions or any day you want to treat yourself and loved ones!

Ingredients

Scale
  • 1 lb fresh lump crab meat
  • 2 large eggs (for poaching)
  • 1 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp Old Bay seasoning
  • 4 tbsp unsalted butter (for frying)
  • 1 tbsp white vinegar (for poaching)
  • For Hollandaise Sauce: 3 egg yolks
  • 1/2 cup clarified butter
  • 1 tbsp lemon juice

Instructions

  1. In a bowl, combine crab meat, panko breadcrumbs, mayonnaise, lemon juice, Old Bay seasoning, salt, and pepper. Form into patties.
  2. Chill crab cakes for 30 minutes on a parchment-lined baking sheet.
  3. Heat butter in a skillet over medium heat and cook crab cakes for about 4-5 minutes on each side until golden brown.
  4. In a saucepan with simmering water and vinegar, poach eggs for about 3-4 minutes until whites are set but yolks remain runny.
  5. For hollandaise sauce, whisk egg yolks and lemon juice over simmering water until thickened. Slowly drizzle in clarified butter while whisking until smooth.
  6. To serve, place two crab cakes on a plate, top with a poached egg, and drizzle with hollandaise sauce.

Nutrition

Keywords: Use fresh crab meat for the best flavor; avoid frozen if possible. Ensure eggs are fresh for perfect poaching results. Customize by swapping crab with shrimp or adding spices to suit your taste.

Find it online: https://masonrecipes.com/irresistible-mothers-day-crab-cake-benedict-recipe/