Crab Cakes Benedict for Brunch

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce provides creaminess with healthy fats.

crab meat

🥗Healthier: surimi

💰Cheaper: canned tuna

Surimi mimics crab texture at a lower price.

English muffins

🥗Healthier: whole grain bread

💰Cheaper: bagels

Whole grain bread offers more fiber.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

To make the crab mix, combine good quality mayonnaise, yellow mustard, 1 whole egg, and lemon juice in a bowl and whisk together.

Set the mayonnaise mixture aside.

Add fresh lump blue crab meat to the bowl, followed by breadcrumbs and fresh parsley.

Mix the crab meat in with the mayonnaise mixture, adding it a little at a time to avoid overworking the crab.

Shape the crab mixture into thinner patties than usual for stability when adding the egg on top.

For the hollandaise sauce, separate the whites from 2 eggs, keeping the yolks.

In a small food processor, blend the egg yolks while slowly drizzling in warm melted butter until combined.

Add a little lemon juice and a pinch of cayenne pepper to the hollandaise sauce and blend again until thick and creamy.

Prepare to poach the eggs by adding a little vinegar to a pot of simmering water.

Poach the eggs for about 4 minutes, leaving them alone for the first minute and then gently ensuring they aren't touching.

Use a slotted spoon to remove the poached eggs and place them on a paper towel to remove excess water.

Bake the crab cakes in a 400°F oven for 15 minutes.

Assemble the dish by placing the crab cakes on a plate, topping each with a poached egg, and drizzling with hollandaise sauce.

Garnish with chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens