Name: Crab Cakes Eggs Benedict Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: For Crab Cakes:; 3 tbsp shallot; ½ tsp dried parsley; ¼ tsp garlic powder; 1 tsp dijon mustard; 1 large egg yolk; 3 tbsp mayonnaise; 2 tsp Fresh Lemon Juice; 1 tsp lemon zest; ½ tsp kosher salt; black pepper; Cayenne pepper; 2 cans crab meat; ¾ cup Panko Breadcrumbs; ½ cup all purpose flour; ¼ cup canola oil; For Poached Eggs:; 4 large eggs; 1 tbsp white wine vinegar; For Hollandaise:; 1 large egg yolk; 2 tsp lemon juice; ¼ tsp kosher salt; 1 unsalted butter

How To Make Crab Cakes Eggs Benedict

Level up your brunch menu with this eggs benedict made with crab cakes topped with poached eggs and drizzled with hollandaise sauce for a perfect finish.

Preparation: 20 minutes

Cooking: 20 minutes

Additional Time: 1 hour 20 minutes

Total: 2 hours

Serves:

Ingredients

For Crab Cakes:

3tbspshallot,minced
½tspdried parsley
¼tspgarlic powder
1tspdijon mustard
1large egg yolk
3tbspmayonnaise
2tspFresh Lemon Juice
1tsplemon zest
½tspkosher salt
black pepper
cayenne pepper,plus more for garnish, optional
2canscrab meat,drained and picked for shells
¾cuppanko breadcrumbs
½cupall purpose flour,for dusting
¼cupcanola oil

For Poached Eggs:

4large eggs
1tbspwhite wine vinegar

For Hollandaise:

1large egg yolk
2tsplemon juice
¼tspkosher salt
1unsalted butter,melted

Instructions

Make the crab cakes:

In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper, and cayenne, if using.
Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.

Poach the eggs:

Bring a large pot of water to a simmer over medium heat. Add the vinegar.
Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool.
Cover the pot and cook for 3 to 5 minutes, or until egg white is set and the yolk is still runny.
Remove the egg from the pot with a slotted spoon and transfer it to a container of cold water to stop the cooking process. Repeat with the remaining eggs.

Make the hollandaise:

Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter.
Continue to blend until the mixture thickens and lightens in color.
Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne if desired.
Enjoy!