This comes from the Chesapeake Bay Company.
Crab Cake Benedict
Crab cakes for breakfast or brunch? Yes! We invented this delicious pairing of eggs Benedict with crab cakes and it's an elegant dish that's perfect for entertaining or just for a lazy weekend morning. You'll find the tropical fruit salsa is a delightful accent to the crab cakes.
Ingredients
- 3 egg yolks
- Juice of 1 lemon
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 4-ounce crab cakes
- 1 tablespoon white vinegar
- 2 eggs
- 2 English muffins
- 1 tablespoon capers
Place a small, heatproof bowl over a pot of steaming water. Add the egg yolks, lemon juice and salt. Using a wire whisk, beat the butter, a tablespoon at a time, into the yolk mixture. You might need to remove the bowl from the steam from time to time. When all the butter is incorporated, remove from the heat and set aside.
Preheat the oven to 350 F. Place the crab cakes on a baking sheet and cook for 15 minutes.
Bring a small, nonstick pot of water to a simmer. Add the white vinegar and gently drop the eggs in the water. Do not allow the water to boil or the eggs will fall apart. Cook until the whites are opaque but the yolks are not.
While the eggs are poaching, toast the English muffins and then place them on the serving plates. Lift the cooked eggs out of the water with a slotted spoon. Allow all of the water to drain off before placing on the English muffins. Spoon some of the hollandaise sauce over the eggs and garnish with the capers.
Preheat the oven to 350 F. Place the crab cakes on a baking sheet and cook for 15 minutes.
Bring a small, nonstick pot of water to a simmer. Add the white vinegar and gently drop the eggs in the water. Do not allow the water to boil or the eggs will fall apart. Cook until the whites are opaque but the yolks are not.
While the eggs are poaching, toast the English muffins and then place them on the serving plates. Lift the cooked eggs out of the water with a slotted spoon. Allow all of the water to drain off before placing on the English muffins. Spoon some of the hollandaise sauce over the eggs and garnish with the capers.
I don't know about you, but I am a lover of Tabasco being splashed on top of the Hollandaise sauce, it ads a tinge of heat, but I love the almost vinegary tinge, it rounds out the flavors and brings a little heated depth to the dish!
Bon appetit!