Crab Cake Benedict

For the crab cakes:
  • ¼ c. mayonnaise
  • 1 T. Dijon mustard
  • 1 large egg, lightly beaten
  • 2 tsp. lemon juice
  • ½ T. Old Bay seasoning or other seafood seasoning
  • Couple drops Louisiana-style hot sauce
  • 2 green onions, sliced thinly
  • 1 lb. lump crabmeat
  • 1¼ c. panko breadcrumbs, divided
  • Canola oil, for frying
For assembling:
  • 4 English muffins, lightly toasted
  • 8 poached eggs
  • 2 c. prepared hollandaise sauce - choose your favorite recipe
  • Smoked paprika, for garnish

In a medium to large bowl, combine well the mayonnaise, mustard, egg, lemon juice, Old Bay, hot sauce, and green onions. Fold in the crab, then gently fold in ¾ cup of the panko crumbs (reserving the other ½ cup). Refrigerate the mixture for about 30 minutes. While the crab cake mixture chills, you can toast your English muffins, make the hollandaise sauce of your choice, and poach your eggs. Pro-tip: place perfectly poached eggs into cold water to hold them indefinitely. To serve spoon them into warm water and when they reach your desired serving temperature, carry on!

One the crab cake mixture has chilled, shape the mixture into 8 'cakes' about 1-inch thick. Coat the bottom of a large skillet with oil and preheat to medium-high (just below the smoke point). Lightly dredge each crab cake in the remaining ½ cup of panko crumbs. Fry the crab cakes until golden brown on both sides, about 3-4 minutes per side.

To assemble the meal, place 2 halves of an English muffin on a serving plate. Place a crab cake on each muffin half and a poached egg on each crab cake. Generously spoon hollandaise over the top of the eggs and sprinkle a little smoked paprika over the sauce. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: About 40 minutes/li>
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