Description
Indulge in the warmth and flavor of this Mother’s Day Crab Cake Benedict. Featuring crisp, golden crab cakes topped with perfectly poached eggs and a rich, zesty hollandaise sauce, this dish transforms any brunch into a cherished occasion. Easy to prepare and visually stunning, it’s a delightful way to celebrate mom or treat yourself to a gourmet experience at home.
Ingredients
Scale
- 1 lb fresh lump crab meat
- 2 large eggs
- 2 English muffins, halved
- 4 tbsp unsalted butter
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- For Hollandaise Sauce: 3 large egg yolks
- 1/4 tsp cayenne pepper
- 1 tbsp white wine vinegar
Instructions
- In a bowl, gently mix crab meat, breadcrumbs, Old Bay seasoning, and lemon juice.
- Shape mixture into patties and chill for 30 minutes.
- Poach eggs in simmering water with vinegar until desired doneness.
- Cook crab cakes in butter over medium heat until golden brown, about 3-4 minutes per side.
- For the hollandaise, whisk egg yolks over simmering water; gradually add melted butter until thickened. Stir in lemon juice, Dijon mustard, and cayenne.
- Toast English muffins and assemble: place crab cake on each muffin half, top with poached egg and hollandaise sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake benedict (260g)
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 280mg