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Crab Cake Eggs Benedict with Crispy Bacon
Created by: Howcan Team
Ingredients
- 4 English muffins, split and toasted
- 8 slices of crispy bacon
- 8 large eggs
- 1 tablespoon white vinegar
- For the crab cakes:
- 1 pound lump crabmeat, drained and picked over
- 1/3 cup mayonnaise
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- For the hollandaise sauce:
- 4 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- Salt to taste
Instructions
- In a large bowl, gently combine the lump crabmeat, mayonnaise, green onions, red bell pepper, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko breadcrumbs, salt, and pepper. Form the mixture into 8 crab cakes.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Cook the crab cakes for 4-5 minutes on each side, or until golden brown and heated through. Keep warm.
- In a large pot, bring water to a simmer and add the white vinegar. Carefully crack the eggs into the water and poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- To make the hollandaise sauce, fill a saucepan with a few inches of water and bring to a simmer. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over the simmering water and whisk constantly until the mixture thickens. Slowly drizzle in the melted butter while continuing to whisk. Season with cayenne pepper and salt.
- To assemble, place 2 slices of crispy bacon on each toasted English muffin half. Top with a crab cake and a poached egg. Spoon hollandaise sauce over the eggs and serve immediately.
- Enjoy your Crab Cake Eggs Benedict with a side of crispy bacon!
The history of Crab Cake Eggs Benedict with a side of crispy bacon is a tale of culinary innovation and coastal flavors. This delectable dish combines the rich, savory goodness of crab cakes with the indulgent luxury of Eggs Benedict, all complemented by the crispy, smoky perfection of bacon. Originating in the coastal regions of the United States, particularly in Maryland and the Chesapeake Bay area, this dish has become a staple in many renowned seafood restaurants. The key to a perfect Crab Cake Eggs Benedict lies in the quality of the crab cakes, the freshness of the eggs, and the precise execution of the hollandaise sauce. For a unique twist, some chefs incorporate Old Bay seasoning into the crab cakes, adding a delightful kick of flavor. Today, the best versions of this dish can be found in upscale seafood eateries and brunch spots that prioritize fresh, locally sourced ingredients. Whether enjoyed for a leisurely weekend brunch or a special occasion, Crab Cake Eggs Benedict with a side of crispy bacon is a true delight for seafood lovers and brunch enthusiasts alike.
40 min
4
450 calories
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