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Crab Benedict

Crab Benedict
This variation on the classic eggs Benedict makes a luxurious dish for a weekend brunch.

Ingredients:

For the crab cakes:

  • 1 lb. cooked fresh crabmeat, flaked
  • 1 egg, lightly beaten
  • 2 Tbs. mayonnaise
  • 1 cup white bread crumbs or panko
  • 4 green onions, white portion only, thinly sliced
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • Cayenne pepper, to taste
  • 2 Tbs. unsalted butter

For the hollandaise sauce:

  • 4 egg yolks
  • 2 Tbs. fresh lemon or lime juice
  • 1 Tbs. water
  • 1/8 tsp. salt
  • Pinch of cayenne pepper
  • 2 pinches of freshly ground white pepper
  • 16 Tbs. (2 sticks) unsalted butter, melted
  • 6 poached eggs
  • 2 Tbs. chopped fresh flat-leaf parsley

Directions:

To make the crab cakes, in a bowl, using a fork, stir together the crabmeat, egg, mayonnaise, bread crumbs, green onions, salt, black pepper and cayenne. Form the mixture into 6 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.

Line a baking sheet with paper towels. In a fry pan over medium heat, melt the butter. Add the crab cakes and fry, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.

To make the hollandaise sauce, in a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.

Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve.

To serve, place 1 crab cake on each of 6 individual plates and top with 1 poached egg. Pour about 1/4 cup hollandaise sauce over each egg and sprinkle with the parsley. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.