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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.
For 4 servings
Make the Hollandaise Sauce
Prepare and Cook the Crab Cakes
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.
This pacific_northwest recipe takes 50 minutes to prepare and yields 4 servings. At 834.07 calories per serving with 44.57g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
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Poach the Eggs
Assemble and Serve
Replace the crab cakes with lobster meat, smoked salmon, or seared scallops for a different seafood twist.
Substitute the crab cake with a thick slice of pan-fried halloumi cheese, a large grilled portobello mushroom, or a spinach and artichoke cake.
Serve on a toasted brioche bun, a slice of thick-cut sourdough, or a crispy potato rosti instead of an English muffin.
Add a pinch of smoked paprika, a dash of hot sauce, or finely chopped fresh dill or tarragon to the Hollandaise sauce for extra flavor.
Both crab meat and eggs are excellent sources of complete protein, which is essential for muscle repair, immune function, and maintaining a feeling of fullness.
This dish is packed with Vitamin B12, a crucial nutrient for nerve function, DNA synthesis, and the formation of red blood cells.
Crab meat provides beneficial Omega-3 fatty acids, which are known to support heart health and reduce inflammation in the body.
One serving of Crab Benedict (which includes two pieces) contains approximately 790 calories. This can vary based on the specific ingredients used, such as the type of mayonnaise and the amount of butter.
Crab Benedict is a very rich and indulgent dish, high in calories, fat, and cholesterol due to the butter, egg yolks, and mayonnaise. While it provides excellent protein and nutrients like Omega-3s and Vitamin B12, it's best enjoyed as a special occasion treat rather than a daily meal.
Hollandaise is best made fresh, as it can be tricky to store and reheat. If you must make it ahead, you can store it in a thermos for up to an hour. To reheat, do so very gently in a double boiler, whisking constantly. Do not microwave it, as it will separate.
Lump crab meat is ideal for this recipe as it provides large, flavorful chunks for a great texture. Jumbo lump is even better if available. Avoid using imitation crab meat, as the flavor and texture will not be the same.
To fix a broken (separated) Hollandaise, place a fresh egg yolk in a clean bowl. Whisk it until frothy, then very slowly, drop by drop, whisk the broken sauce into the yolk. The new yolk will help re-emulsify the sauce.
Yes, you can easily make this gluten-free. Substitute the panko breadcrumbs with gluten-free panko or crushed rice crackers, and serve on toasted gluten-free English muffins or bread.
This recipe goes great with these complete meals
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