Breakfast · 35 min · american

Crab Cake Eggs Benedict

✓ USDA-verified nutrition data

Ingredients

• 4 oz Lump crab meat
• 1 English muffin
• 2 Eggs
• 1 Egg yolk
• 4 tbsp Butter
• 1/2 Lemon
• 1 tsp Old Bay seasoning

Steps

1. Pick through the crab for shell bits, then gently mix with 1 beaten egg white and the Old Bay; handle lightly so the lumps stay whole.
2. Form two cakes and chill 10 minutes; cold cakes hold together in the pan.
3. Pan-fry in butter 3 minutes per side until deeply golden and crisp.
4. For the hollandaise, whisk the yolk and lemon juice in a heatproof bowl over barely simmering water until thick and pale.
5. Drizzle in the melted butter slowly, whisking constantly, until glossy; keep warm, not hot.
6. Poach the 2 eggs in barely simmering water 3 minutes for runny yolks.
7. Toast and butter the muffin halves.
8. Stack muffin, crab cake, and poached egg; spoon hollandaise over the top and serve immediately.

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