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!
Ingredients
Scale
- 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
Instructions
- In a bowl, combine crab meat, breadcrumbs, mayonnaise, lemon juice, Dijon mustard, salt, pepper, and chopped herbs. Mix gently.
- Shape into patties about 3 inches wide and chill on a parchment-lined baking sheet for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Cook each patty for about 4-5 minutes per side until golden brown.
- 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.
- For hollandaise, whisk egg yolks and lemon juice over simmering water until thickened. Gradually whisk in melted butter until creamy.
- 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