Description
Mother’s Day Crab Cake Benedict is a luxurious brunch dish that combines the sweetness of fresh lump crab meat with perfectly poached eggs and rich hollandaise sauce, all atop toasted English muffins. This recipe is not only a treat for your taste buds but also a feast for the eyes, making it ideal for celebrating mom or any special occasion. With simple ingredients and straightforward instructions, you can create an unforgettable culinary experience that will impress family and friends alike.
Ingredients
Scale
- 1 cup fresh lump crab meat
- 2 large English muffins
- 4 large eggs
- 1/4 cup mayonnaise
- 1 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 3 tbsp unsalted butter
- 1 tbsp white vinegar
- Salt and pepper to taste
Instructions
- In a bowl, gently mix crab meat with mayonnaise, Old Bay seasoning, lemon juice, salt, and pepper.
- Form the mixture into golf ball-sized patties and flatten slightly.
- Heat oil in a skillet over medium-high heat and fry the crab cakes until golden brown (about 3–4 minutes per side).
- For hollandaise, melt butter in a saucepan while whisking egg yolks and lemon juice in another bowl until pale. Gradually add melted butter while whisking until thickened.
- Poach eggs in simmering water with vinegar for about 4 minutes until whites are set.
- Toast English muffins, then assemble by placing crab cakes on muffin halves, topping with poached eggs, and drizzling with hollandaise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 benedict (200g)
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 240mg