Crab Cakes Benedict
Brunch is probably the most amazing invention in the structure of meals since breakfast.
Why?
First, it includes everything excellent about breakfast (pastries, eggs, and bacon) and combines it with the delights of the afternoon (red meat and alcohol).
Second, you can invite friends over for brunch, but do you really want to have people over to eat breakfast? Probably not, unless they spent the night, but then you have better things to do in the morning...
Third, popular belief holds that breakfast is for champions, therefore brunch must help craft superheros. Probably.
My point is that brunch is delightful and if you want to make food for yourself, loved ones, or people you only remotely like, consider doing it right. Go all out. Get fancy. Throw on an apron and try to make crab cakes benedict.
Start by chopping some scallions, carrots and celery. Then add the vegetables to an egg, Dijon mustard, mayonnaise, Worcestershire sauce and Old Bay seasoning. Mix them up. Add panko and crab meat and mix gently so as to not break up the nice little lumps of crab meat.
Side note about crab meat: fresh is best. If that fails (as in I'm too lazy to buy and clean crabs), they usually have some in the seafood area. You can try lump, claw or jumbo lump (note they are in order of price with jumbo lump being easily 2x the price of regular lump). I used a mixture of lump and claw. Do whatever floats your boat.
Divide the mixture into 8 equal portions and form each into a round cake. Refrigerate for at least 30 minutes.
While the crab cakes chill, prepare the rest of the components for the benedict.
Now that prep is ready, it's time to dance. I apologize in advance for not having exciting photos of the next few steps. I was crazy busy and totally forgot to take pictures. We will both survive without them.
First let's wilt the spinach. Melt some butter in a high sided pan and throw in a few handfuls of spinach at a time, cooking for 30 seconds until it wilts then add some more. When it is all wilted, season with salt and pepper. Drain off any excess liquid and keep warm. In all, this should take about 2 minutes.
Heat the Hollandaise sauce over a bain marie, whisking occasionally. If it gets too thick, add a little water to bring it back to a silky consistency.
Cook the crab cakes: heat vegetable oil in a skillet then fry 4 crab cakes a time for 3-4 minutes on each side.
Toast the English muffins under the broiler for 2-3 minutes.
Poach the eggs in the simmering water. I can do up to 4 at a time because I'm not coordinated enough to do more. Keep the cooked ones in a bowl of warm water until ready to plate.
Time to stack! Lay out all the toasted English muffins and top with wilted spinach. Top with one crispy crab cake and a poached egg. Drizzle everything with Hollandaise sauce and serve.
Enjoy!
Published 05/18/2013
Why?
First, it includes everything excellent about breakfast (pastries, eggs, and bacon) and combines it with the delights of the afternoon (red meat and alcohol).
Second, you can invite friends over for brunch, but do you really want to have people over to eat breakfast? Probably not, unless they spent the night, but then you have better things to do in the morning...
Third, popular belief holds that breakfast is for champions, therefore brunch must help craft superheros. Probably.
My point is that brunch is delightful and if you want to make food for yourself, loved ones, or people you only remotely like, consider doing it right. Go all out. Get fancy. Throw on an apron and try to make crab cakes benedict.
Start by chopping some scallions, carrots and celery. Then add the vegetables to an egg, Dijon mustard, mayonnaise, Worcestershire sauce and Old Bay seasoning. Mix them up. Add panko and crab meat and mix gently so as to not break up the nice little lumps of crab meat.
Side note about crab meat: fresh is best. If that fails (as in I'm too lazy to buy and clean crabs), they usually have some in the seafood area. You can try lump, claw or jumbo lump (note they are in order of price with jumbo lump being easily 2x the price of regular lump). I used a mixture of lump and claw. Do whatever floats your boat.
Divide the mixture into 8 equal portions and form each into a round cake. Refrigerate for at least 30 minutes.
While the crab cakes chill, prepare the rest of the components for the benedict.
Namely, open up the English muffins and place on a baking sheet, wash the spinach and get water simmering for the poached eggs.
Don't forget the Hollandaise sauce! In a blender or food processor add egg yolks, juice from half a lemon, a pinch of salt, and some cracked pepper. Turn on the blender and drizzle melted butter in slowly. Transfer to a heat proof bowl.
First let's wilt the spinach. Melt some butter in a high sided pan and throw in a few handfuls of spinach at a time, cooking for 30 seconds until it wilts then add some more. When it is all wilted, season with salt and pepper. Drain off any excess liquid and keep warm. In all, this should take about 2 minutes.
Heat the Hollandaise sauce over a bain marie, whisking occasionally. If it gets too thick, add a little water to bring it back to a silky consistency.
Cook the crab cakes: heat vegetable oil in a skillet then fry 4 crab cakes a time for 3-4 minutes on each side.
Toast the English muffins under the broiler for 2-3 minutes.
Poach the eggs in the simmering water. I can do up to 4 at a time because I'm not coordinated enough to do more. Keep the cooked ones in a bowl of warm water until ready to plate.
Time to stack! Lay out all the toasted English muffins and top with wilted spinach. Top with one crispy crab cake and a poached egg. Drizzle everything with Hollandaise sauce and serve.
Enjoy!
Crab Cakes Benedict
Ingredients
- 1 large egg
- 3 tablespoons mayonnaise
- 1 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery
- 1/4 cup finely diced carrot
- 1/4 cup chopped scallions
- 1 1/2 pounds lump crab meat
- 2/3 cup panko
- 4 English muffins
- 12 ounces washed baby spinach
- 2 tablespoons unsalted butter
- 8 large eggs for poaching
- 8 cups of water
- Splash of white vinegar
- Hollandaise Sauce
Instructions
- Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, carrots, and scallions in a large bowl and mix well. Gently fold in the crab meat and panko until combined.
- Shape mixture into 8 evenly sized crab cakes and place onto large plate. Cover and refrigerate for at least 30 minutes.
- Bring 8 cups of water and splash of vinegar to boil in a wide saucepan or skillet with high sides. Reduce temperature to keep water at a simmer.
- In a large saucepan, melt butter over medium heat. Add spinach a handful at a time and cook until just wilted, about 1 minute. Season with salt and pepper.
- Preheat a large, nonstick skillet over medium heat. Drizzle vegetable oil to coat the bottom and gently place the crab cakes into the skillet. Cook for 3-5 minutes per side until golden brown.
- Toast English muffins under the broiler for 2-3 minutes until the tops start to be golden brown.
- Crack an egg into a small bowl. Slip the egg into the simmering water. Use a metal spoon to coax the egg white back toward the center of the egg to maintain an oval shape. Cook for 3-5 minutes until egg is firm enough to hold its shape. Repeat with remaining 7 eggs, having up to 4 eggs at one time in the water.
- To serve, place toasted English muffins on a platter and top with wilted spinach. Layer one crab cake on top of each muffin followed by a freshly poached egg. Top with Hollandaise Sauce.
Hollandaise Sauce
Published 05/18/2013
Ingredients
- 4 large egg yolks
- Juice from 1/2 lemon
- Salt and pepper to taste
- 1 cup unsalted butter, melted
Instructions
- In a blender combine the egg yolks and lemon juice. Slowly drizzle in the melted butter with the blender running. Add salt and pepper to taste.
- Transfer sauce to top of a bain marie to heat gently. Thin with water as needed to achieve the correct consistency.
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