How To Make Fountain Blue Restaurant’s Crab Cake Benedict Recipe
A twist on the classic Eggs Benedict, featuring homemade crab cakes.
Serves:
Ingredients
- 8 oz lump crab meat
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 cup Panko bread crumbs
- 1 tbsp chopped parsley
- 1 tbsp butter
- 4 English muffins, halved and toasted
- 8 poached eggs
- Hollandaise sauce
Instructions
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In a large mixing bowl, combine crab meat, mayonnaise, egg, mustard, Worcestershire sauce, bread crumbs, and parsley. Mix until well combined.
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Shape crab mixture into four equal-sized patties.
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Melt butter in a large skillet over medium heat. Add crab cakes and cook until golden brown, about 3-4 minutes per side.
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To assemble, place a toasted English muffin half on each plate, top with a crab cake, followed by a poached egg. Spoon hollandaise sauce over the top. Serve immediately.
Nutrition
- Calories : 470kcal
- Total Fat : 30g
- Saturated Fat : 8g
- Cholesterol : 523mg
- Sodium : 1212mg
- Total Carbohydrates : 26g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 25g
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