Crab Cake Eggs Benedict
Yield
2-4 Servings
RECIPE Ingredients
- 2 English muffins, split
- Neutral oil, we used avocado oil
- 4 Maryland Crab Cakes, thawed
- 1 teaspoon white vinegar
- 4 eggs
- Chopped soft herbs, for garnish
- Old Bay seasoning, to taste, optional
For the Hollandaise
- 1 stick (8 tablespoons) unsalted butter
- 3 large egg yolks
- 2 teaspoons warm water
- 2 teaspoons lemon juice
- Kosher salt and freshly ground black pepper, to taste
Price
$33.99
- Premium crab cakes, 4 oz. each
- 100% premium lump crab meat
- Classic recipe with simple ingredients
- Ready to cook - takes under 15 minutes
- Can be shipped via 2-day or overnight air
Recipe notes
Make eggs Benedict better than your favorite brunch spot with the addition of our ready-to-heat Maryland-style crab cakes. Whip up an easy hollandaise sauce in the blender and pour it generously.
RECIPE Preparation
- Heat oven to 175 degrees F or “warm” setting. Toast the English muffins, remove to a sheet pan, tent with foil, and place in the oven.
- Heat about a tablespoon of oil in a medium skillet over medium-high heat. Add crab cakes and cook until warmed through and golden brown, gently turning as needed, about 3 minutes each side. Remove crab cakes to the sheet pan and keep warm in the oven.
- Poach the eggs: Bring a few inches of water to a gentle simmer in a straight-sided skillet. Line a plate with paper towels and set aside.
- Add ½ teaspoon of white vinegar to each of 4 ramekins or teacups. Working one at a time, crack an egg into a mesh strainer over the sink to remove loose whites. Place the egg into a prepared ramekin and repeat with the remaining eggs. Let the eggs sit in the ramekins for 2 minutes.
- Gently swirl the simmering water with a spoon, then carefully drop in each egg, one at a time. Poach until whites are set and yolks are cooked to your preference, about 3 minutes for poached soft, 4-5 minutes for poached medium. Remove eggs with a slotted spoon and place onto the prepared plate. Tent with foil.
- Make the hollandaise: Melt butter in a small saucepan over medium heat. Place egg yolks, lemon juice, and water in a blender; process until smooth. With the blender running, gradually drizzle in melted butter until the sauce is fully emulsified and thickened, about 1 minute. Season to taste with salt and pepper.
- Assemble: Place English muffins on serving plates and top each half with a crab cake. Place a poached egg on top of each crab cake, then spoon hollandaise sauce over it. Garnish with chopped herbs and Old Bay, if using. Serve immediately.
- Recipe Tips: Use the freshest eggs possible, straight from the fridge, for whites that stay together and hold their shape. Eggs can be poached up to a day ahead of time. Once poached, remove eggs to an ice water bath, cover, and refrigerate. To serve, remove eggs with a slotted spoon and warm in simmering water, about 30 seconds.
