Indulging in a Mother’s Day Crab Cake Benedict is like giving your taste buds a big, warm hug. Picture this: golden-brown crab cakes nestled atop perfectly poached eggs, all drizzled with a velvety hollandaise sauce that dances on your palate. This dish doesn’t just fill your stomach it fills your heart with warmth and joy.

Every Mother’s Day, I whip up this delightful dish to celebrate the incredible women in my life. The aroma wafting through the kitchen creates an atmosphere of love and gratitude, making everyone eager to dig in. Trust me, once you’ve tasted this culinary masterpiece, you’ll be counting down the days until next Mother’s Day

Gathering around the table with family while enjoying this dish brings back memories of laughter and joy especially when someone inevitably makes a mess with that rich hollandaise sauce

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Lump Crab Meat: Opt for high-quality crab meat for the best flavor it’s worth splurging a little.
• Eggs: Use large eggs for perfect poaching they create the ideal runny yolk experience.
• Breadcrumbs: Choose panko breadcrumbs for added crunch in the crab cakes.
• Mayonnaise: A key ingredient for binding the crab cakes together while adding moisture and richness.
• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors and balances richness.
• Dijon Mustard: Adds a hint of tanginess that complements the crab perfectly.
• Butter: Use unsalted butter for making hollandaise it allows you to control the saltiness.
• White Wine Vinegar: Essential for poaching eggs it helps keep them from spreading into a cloud of eggy confusion.
• Fresh Herbs (like parsley or chives): They add freshness and color to both the crab cakes and hollandaise.
• Salt and Pepper: Season generously It’s crucial for bringing out all those beautiful flavors in each component.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Crab Cakes: In a large bowl, gently combine fresh crab meat, breadcrumbs, mayonnaise, lemon juice, Dijon mustard, salt, pepper, and chopped herbs. Be careful not to break up the crab too much we want those sweet lumps intact.

Form and Chill: Shape the mixture into patties about 3 inches wide. Place them on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes. This step helps them hold their shape while cooking.

Cook the Crab Cakes: Heat olive oil in a skillet over medium heat. Once hot, carefully place each chilled crab cake into the pan. Cook until golden brown on both sides about 4-5 minutes per side until they are cooked through and crispy.

Poach the Eggs: In another pot, bring water mixed with white wine vinegar to a gentle simmer. Crack one egg into a small bowl before gently sliding it into the simmering water. Repeat with additional eggs as needed. Cook for about 3-4 minutes until whites are set but yolks remain runny.

Make Hollandaise Sauce: In a heatproof bowl over simmering water (or using a double boiler), whisk together egg yolks and lemon juice until thickened. Gradually drizzle in melted butter while whisking continuously until creamy.

Assemble Your Dish: On each plate, place one crab cake as the foundation, followed by a perfectly poached egg on top of each cake. Generously drizzle hollandaise sauce over everything and garnish with fresh herbs.

With every bite of your Mother’s Day Crab Cake Benedict bursting with flavor, you might find yourself contemplating whether you should share or keep this scrumptious delight all to yourself Enjoy every moment spent savoring this exquisite dish that celebrates not just mothers but also good food

Perfecting the Cooking Process

Start by preparing the crab cakes and chilling them while you poach the eggs. Then whip up the hollandaise sauce last for freshness.

Add Your Touch

Feel free to spice up your crab cakes with Old Bay seasoning or swap out crab for salmon for a different flavor experience.

Storing & Reheating

Store leftover crab cakes in an airtight container and reheat in a skillet to maintain crispiness. Hollandaise is best fresh.

Cooking this dish brings back memories of my first Mother’s Day brunch, where I nervously served my mom this dish. Her smile made every moment worth it

FAQ

Can I make crab cakes ahead of time?

Yes, prepare them a day before and refrigerate until you’re ready to cook.

What type of crab meat should I use?

Fresh lump crab meat is ideal, but canned works in a pinch if necessary.

How do I ensure my poached eggs are perfect?

Add vinegar to simmering water and create a whirlpool before adding eggs for better shape.

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Mother’s Day Crab Cake Benedict

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• Author: Ann Foster
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Indulge in the exquisite flavors of Mother’s Day Crab Cake Benedict, a dish that combines golden-brown crab cakes with perfectly poached eggs and a rich hollandaise sauce. This brunch masterpiece is not only a celebration of mom but also a delightful treat for any occasion. The sweet lumps of crab meat, tangy Dijon mustard, and fresh herbs come together to create a dish that’s both comforting and elegant. Serve this at your next gathering, and watch everyone savor each bite!

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Ingredients

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• 1 cup fresh lump crab meat
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 2 large eggs (for poaching)
• 4 tbsp unsalted butter (for hollandaise)
• 1 tbsp white wine vinegar (for poaching)
• Salt and pepper to taste
• Fresh herbs (parsley or chives) for garnish

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Instructions

1. In a bowl, combine crab meat, breadcrumbs, mayonnaise, lemon juice, Dijon mustard, salt, pepper, and chopped herbs. Mix gently.
2. Shape into patties about 3 inches wide and chill on a parchment-lined baking sheet for at least 30 minutes.
3. Heat olive oil in a skillet over medium heat. Cook each patty for about 4-5 minutes per side until golden brown.
4. For poached eggs, simmer water mixed with white wine vinegar. Crack an egg into a small bowl before sliding it gently into the water. Repeat with additional eggs and cook for 3-4 minutes.
5. For hollandaise, whisk egg yolks and lemon juice over simmering water until thickened. Gradually whisk in melted butter until creamy.
6. Assemble by placing one crab cake on each plate, topping it with a poached egg and drizzling with hollandaise sauce. Garnish with fresh herbs.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Brunch
• Method: Pan-Frying/Poaching
• Cuisine: American

Nutrition

• Serving Size: 1 crab cake benedict (150g)
• Calories: 350
• Sugar: 2g
• Sodium: 520mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 210mg