Description
It's time to indulge! The delicious eggs Benedict elevated with a Pacific Northwest crab twist! Chunks of sweet crab meat and creamy hollandaise sauce will melt in your mouth for an unforgettable brunch.Summary
Blue Swimming Crab Lump Meat
Blue Swimming Crab Lump Meat
https://www.aquastar.com/shop/pasteurized-blue-swimming-crab-lump-meat-bulk/
Recipe Level
Difficult
Cooking Time
1:00
Servings
4
Recipe rate
Rate Recipe
(17 votes, average: 4.00 out of 5)
Loading...Ingredients
CRAB CAKES
- 3 Tbsp shallots, minced
- 2 Tbsp celery, minced
- 1 egg, lightly beaten
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 3 Tbsp mayonnaise
- 2 garlic cloves, minced
- 1 tsp parsley, minced
- ½ tsp Old Bay seasoning
- Salt and pepper to taste
- Pinch of cayenne (optional)
- 2 cups Aqua Star Blue Swimming Crab Meat, well drained
- ¾ c panko breadcrumbs
- 2 Tbsp olive or vegetable oil
POACHED EGGS
- 4 large eggs
- 1 Tbsp vinegar
- Salt
HOLLANDAISE SAUCE
- 2 sticks of butter, unsalted
- 2 egg yolks
- 1 tsp lemon juice
- Salt & pepper to taste
- Pinch of cayenne (optional)
BENEDICT
- 2 English muffins, split
- 1 tomato or cherry tomatoes
- 1 handful spring mix greens
To make
Instructions
To make the crab cakes, in a large bowl, whisk together shallots, celery, egg, Dijon mustard, lemon juice, mayonnaise, garlic, parsley, and seasonings. Add the crab meat and gently fold in the panko breadcrumbs, taking care not to break up the crab meat. Cover the bowl and let sit in the refrigerator until ready to form into cakes (up to overnight).Mold crab mixture into 4 patties. Add oil to medium skillet and fry the crab cakes over medium to medium-high heat for 3—4 minutes per side. Transfer cakes to a paper towel-lined plate.
To poach eggs, bring a large pot of water to a simmer over medium heat. Add vinegar and salt. Crack egg into a small bowl. With a spoon, stir the water to form a whirlpool. In the center of the whirlpool, carefully drop the egg. When the egg begins to float, approximately 3—5 minutes, remove with a slotted spoon and transfer to an ice bath. Repeat for the remaining eggs. Reserve the poached water for later.
For the Hollandaise sauce, melt two sticks of butter in a small pot over medium heat. While the butter is melting, add 2 egg yolks and a dash of water to a blender over low speed. Once the butter has fully melted, slowly drizzle into the blender with the egg yolk mixture. Continue until the sauce has become thick and blonde. Toward the end, add lemon juice, salt, pepper and cayenne (as desired).
Toast the English muffins. While muffins are toasting, add the poached eggs back into the water to warm without overcooking the yolks. To plate, place each crab cake on an English muffin, top with a poached egg and the hollandaise sauce. Serve with a side of mixed greens and tomatoes.
