Crab Cake Benedict
Devashish
This luxurious Crab Cake Benedict takes the classic brunch favorite to new heights. In just under 2 hours, you'll create a restaurant-worthy dish that combines perfectly seasoned crab cakes with silky hollandaise sauce.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Refrigerate Crab Cakes 1 minute min
Total Time 1 minute min
Course Brunch
Cuisine Maryland
Servings 4
Calories 637 kcal
Mixing bowl
Skillet
Saucepan
slotted spoon
Crab Cakes
- 1 pound fresh lump crab meat
- 1/2 cup bell pepper chopped (any color)
- 2 large eggs divided
- 2 teaspoons Old Bay Seasoning
Hollandaise Sauce
- 4 Tablespoons butter
- 4 egg yolks
Benedict
- 4 English muffins
- 8 large eggs
Make crab cakes mixture: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. Refrigerate for at least one hour, or up to overnight.
Form into discs: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about ⅓ cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter.
Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden.
Calories: 637kcalCarbohydrates: 38gProtein: 42gFat: 34gSaturated Fat: 14gCholesterol: 684mgSodium: 1530mgPotassium: 540mgFiber: 2gSugar: 2gVitamin A: 1865IUVitamin C: 33mgCalcium: 187mgIron: 4mg
Keyword eggs benedict, hollandaise sauce, seafood