A luxurious brunch dish featuring crispy crab cakes, perfectly poached eggs, and a silky, tangy Hollandaise sauce, all served on a toasted English muffin. It's a taste of the Pacific Northwest, perfect for a special occasion.
Prep25 min
Cook25 min
Servings4
Serving size: 2 benedict
831cal
45gprotein
35gcarbs
57g
Ingredients
1 lb lump crab meat (drained and picked over for shells)
0.33 cup mayonnaise
4 tsp dijon mustard
1 tsp worcestershire sauce
9 pcs egg (large; 1 for crab cakes, 8 for poaching)
Crispy on the outside, fluffy on the inside, these oven-roasted potatoes are the perfect side dish for any meal. Seasoned with garlic, herbs, and a touch of paprika, they're simple to make and irresistibly delicious.
A vibrant mix of fresh berries, kiwi, and citrus tossed in a light honey-lime dressing. This refreshing salad is perfect for picnics, brunches, or as a healthy dessert.
About Crab Benedict, Roasted Potatoes and Fruit Salad
Protein-packed Dungeness crab benedict with roasted potatoes – a soul-satisfying energy boost!
This pacific_northwest dish is perfect for brunch. With 1230.9299999999998 calories and 51.19g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp
salt
0.25 tsp black pepper (freshly ground)
3 tbsp vegetable oil (for frying crab cakes)
0.5 cup unsalted butter (melted and hot)
0.125 tsp cayenne pepper
4 pcs english muffins (split in half)
2 tbsp white vinegar (for poaching water)
0.25 tsp paprika (for garnish)
Instructions
1
Make the Hollandaise Sauce
In a blender, combine the 3 egg yolks, 2 tbsp of the lemon juice, 1 tsp of the dijon mustard, 1/4 tsp of the salt, and the cayenne pepper.
Blend on high for 10-15 seconds until the mixture is pale and frothy.
With the blender running on its lowest speed, very slowly drizzle in the hot melted butter in a thin, steady stream. The sauce will emulsify and thicken.
Once all butter is incorporated, taste and adjust seasoning if needed. To keep warm, place the blender pitcher in a bowl of warm (not hot) water or transfer the sauce to a small bowl set over a pot of warm water. Do not let it get too hot or it will curdle.
2
Prepare and Cook the Crab Cakes
In a large bowl, gently fold together the lump crab meat, mayonnaise, the remaining 3 tsp dijon mustard, Worcestershire sauce, 1 large egg, panko breadcrumbs, 2 tbsp of the chives, the remaining 1 tbsp lemon juice, the remaining 1/2 tsp salt, and black pepper. Be careful not to overmix or break up the crab chunks.
Shape the mixture into 8 small patties (about 2.5 inches wide). Place them on a plate and chill in the refrigerator for at least 15 minutes to help them firm up.
Heat the vegetable oil in a large non-stick skillet over medium-high heat until it shimmers.
Carefully place the crab cakes in the skillet and cook for 3-4 minutes per side, until golden brown and crispy. Transfer to a wire rack or a plate lined with paper towels to drain.
3
Poach the Eggs
While the crab cakes cook, fill a large pot or deep skillet with 4 inches of water. Add the white vinegar and bring to a gentle simmer over medium heat (about 180°F / 82°C). Do not let it boil.
Crack each of the 8 eggs into individual small ramekins or bowls.
Create a gentle vortex in the water with a spoon. Carefully slide the eggs into the water, one or two at a time.
Cook for 3-4 minutes for a runny yolk, or until the whites are set and the yolks are cooked to your liking.
Using a slotted spoon, carefully remove the eggs and let any excess water drain off. You can briefly place them on a paper towel to absorb more water.
4
Assemble and Serve
While the eggs are poaching, toast the 8 English muffin halves until golden brown and warm.
Place a toasted muffin half on each of the four plates.
Top each muffin with a warm crab cake, followed by a perfectly poached egg.
Generously spoon the warm Hollandaise sauce over each egg.
Garnish with a sprinkle of paprika and the remaining 1 tbsp of fresh chives.
0.5 tsp Black Pepper (Freshly ground for best flavor)
1 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 tsp Paprika (Smoked paprika also works well)
1 tsp Dried Rosemary (Or dried thyme)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare the Oven and Potatoes
Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2
Season the Potatoes
In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3
Roast the Potatoes
Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
Roast for 20-25 minutes.
Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.
2 tbsp fresh mint leaves (finely chopped, for garnish)
Instructions
1
Prepare the Fruit (10 minutes). Begin by washing all fruits under cool running water. Pat them dry gently.
Hull the strawberries (remove the green tops) and slice them into quarters.
If using large grapes, slice them in half.
Peel the kiwis and slice them into 1/4-inch thick rounds.
Peel the mandarin oranges and separate them into individual segments.
Place all the prepared fruit into a large mixing bowl.
2
Make the Honey-Lime Dressing (2 minutes). In a small bowl, whisk together the fresh lime juice and honey until the honey is fully dissolved and the dressing is smooth. For an extra burst of citrus flavor, you can add the zest of half a lime.
3
Combine the Salad (1 minute). Pour the honey-lime dressing over the fruit in the large bowl. Using a large spoon or rubber spatula, gently fold the fruit and dressing together until all the pieces are lightly coated. Be careful not to mash the softer fruits.
4
Chill and Serve (15 minutes). For the best flavor, cover the bowl and chill the fruit salad in the refrigerator for at least 15 minutes. This allows the flavors to meld together. Just before serving, garnish with freshly chopped mint.
