Eggs Benedict With Crab Cakes And Hollandaise Sauc... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is my favorite Eggs Benedict from my favorite brunch restaurant here in Little Rock, AR. Ingredients:
4 eggs |
2 english muffins |
1 recipe of your favorite hollandaise sauce |
chopped chives |
for crab cakes |
1 can lump crabmeat |
1 cup fresh jumbo lump crabmeat |
1 tablespoon old bay seasoning |
salt and pepper |
breadcrumbs |
2 teaspoons dijon mustard |
1/4 cup mayonaise |
1 egg, slightly beaten |
1/4 cup red bell pepper, diced |
1 quarter of yellow onion, diced |
1 stalk of celery, diced |
butter to fry the cakes |
Directions:
1. First make the crab cakes.
2. Mix crabmeats, Old Bay seasoning, salt, pepper, mustard, mayonaise, egg, red pepper, onion, and celery.
3. The mixture will be very moist. At this point add the breadcrumbs but only add enough to dry the mixure out some. Wet your hands and form the mixture into hefty sized patties. Add more breadcrumbs if mixture is still too sticky.
4. Dredge the patties in breadcrumbs and place in the refridgerator.
5. Refridgerate for at least 20 minutes.
6. Melt about 3 tablespoons of butter in a saute pan.
7. Add crab cakes and cook on each side until golden brown (about 7-9 minutes each side).
8. Place cakes in a preheated oven set very low to keep them warm.
9. Make hollandaise sauce and toast English muffins.
10. Poach four eggs.
11. To assemble:
12. Place English muffins on two plates.
13. Top with a crab cake on each half.
14. Top crab cake with poached egg.
15. Spoon sauce on top and around muffin.
16. Sprinkle chives all over.
17. Serve immediately.
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