Crab Cakes Eggs Benedict

Crab Cakes

  • 1 lb Crab meat
  • 2 eggs, beaten
  • 3 T Mayonnaise
  • 1/2 t white pepper
  • 2 t Worcestershire sauce
  • 2 t lemon juice
  • 1 t dry mustard
  • 1/2 t salt
  • 1/4-1/2 C cracker crumbs (depending on wetness of mixture, you don't want it too dry that it falls apart, or too wet that it doesn't hold together)
  • 1 C breadcrumbs (for dredging)
    •

    One packet of Knorr Hollandaise sauce mix.
    Whole Wheat English Muffins
    Poached Eggs (one per muffin half)

    Combine all crab cake ingredients in bowl, form into 2-inch patties. Dredge patties in breadcrumbs. Chill for 15-20 minutes until patties seem more firm. Heat enough olive oil in deep pan to cover half of a patty to 375 degrees. Fry each patty until crispy and golden brown on each side. Place on paper towel lined plate to absorb excess oil.

    Toast muffins while crab cakes are cooking, keep warm in oven. Poach eggs using a poach pod (so much easier!).

    Make Hollandaise sauce according to packet instructions, or use 1/2 the butter and skim milk, it still tastes great.

    Place one crab cake on 1/2 muffin, top with poached egg and Hollandaise sauce. Sprinkle finely chopped parsley or paprika over top and serve warm.

    Back to Recipes

    Pacific Chef culinary tools

    Pacific Chef

    1210 11th Street
    Bellingham, WA 98225
    360-676-1199

    In Historic Fairhaven next door to the Colophon Cafe

    Back to homepage

    © 2008 Pacific Chef, all rights reserved.