Crab Cake Eggs Benedict
A delightful twist on the classic Eggs Benedict, featuring crab cakes in place of the traditional English muffin. Perfect for a special brunch or weekend breakfast treat.
Ingredients - Serves 4
- Salt and pepper - To taste
- Chives - 1 tablespoon, chopped
- Hollandaise sauce - 1 cup
- White vinegar - 1 tablespoon
- English muffins - 4, split and toasted
- Eggs - 8
- Worcestershire sauce - 1 teaspoon
- Dijon mustard - 1 tablespoon
- Mayonnaise - 1/4 cup
- Crab meat - 1 pound
Let's Get Started
- In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, and one egg. Form into 4 patties and refrigerate for 15 minutes.
- In a large skillet over medium heat, cook the crab cakes until golden brown, about 4 minutes per side. Set aside and keep warm.
- Fill a large saucepan with water, add vinegar and bring to a simmer. Crack the remaining eggs into the water and poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
- Place a toasted English muffin half on each plate, top with a crab cake, followed by a poached egg. Drizzle with Hollandaise sauce, sprinkle with chives, and season with salt and pepper.
- Serve immediately and enjoy your Crab Cake Eggs Benedict.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 28g
- Carbs: 20g
- Protein: 25g
- Sodium: 950mg
- Sugar: 3g
