AmericanBreakfast
Crab Cakes Eggs Benedict
Golden-brown crab cakes, gently poached eggs, and a creamy Hollandaise sauce make for a classic brunch. You'll start by mixing the crab cakes, which need at least an hour to firm up in the fridge before cooking. Once the cakes are ready, the rest comes together quickly: a quick Hollandaise from a mix and gently poached eggs. The dish balances the richness of the sauce with the delicate crab.
Method
3 steps · 30 min total
- 01
Make Crab Cakes
In a skillet, cook the onion and celery in 4 tablespoons butter over moderately low heat until they're tender. Transfer the cooked vegetables to a bowl.
Stir in the lump crab meat and bread crumbs. In a separate small bowl, whisk together the mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and season with salt and pepper. Stir this mixture into the crab until everything is well combined.
Line a baking sheet with wax paper. Form the crab mixture into 6 flattened rounds. Cover the crab cakes with plastic wrap and chill them for at least 1 hour to help them firm up.
