Indulge in Mother’s Day Crab Cake Benedict

Mother’s Day is an occasion that calls for celebration, and what better way to do that than with a decadent Mother’s Day Crab Cake Benedict? Picture this: a perfectly poached egg, nestled atop a golden crab cake, all resting on a toasted English muffin, drizzled with a zesty hollandaise sauce. The aroma of buttery goodness fills the air, promising a flavor explosion that will make your taste buds dance.

This delightful dish combines the richness of crab meat with the creaminess of the hollandaise, creating a symphony of flavors that is sure to impress your mom. Whether it’s brunch in bed or a family gathering, serving up this indulgent treat will have everyone singing your praises. Trust me this is one breakfast you won’t want to miss

I remember serving these delicious crab cakes on Mother’s Day last year, and my mom couldn’t stop raving about them.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Lump Crab Meat: Look for high-quality lump crab meat for the best texture and flavor.
• Eggs: Use large eggs for poaching they hold their shape better in water.
• English Muffins: Opt for whole-grain or traditional both add great texture.
• Panko Bread Crumbs: These give the crab cakes a delightful crunch without being too heavy.
• Mayonnaise: Choose high-quality mayo for creaminess that ties the crab cakes together.
• Lemon Juice: Freshly squeezed lemon juice brightens the flavors beautifully.
• Dijon Mustard: Adds a hint of tanginess that complements the seafood wonderfully.
• Hollandaise Sauce Ingredients (Egg Yolks, Butter, Lemon Juice): Classic ingredients that create a rich sauce essential for any Eggs Benedict.
• Cayenne Pepper: A dash adds warmth and enhances the overall flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Crab Cakes: In a large bowl, gently combine lump crab meat, panko bread crumbs, mayonnaise, lemon juice, Dijon mustard, cayenne pepper, salt, and pepper. Be careful not to break up the crab meat too much.

Mold and Refrigerate: Form the mixture into patties about 1 inch thick. Place them on a baking sheet lined with parchment paper and refrigerate them for at least 30 minutes to help them hold their shape during cooking.

Cook the Crab Cakes: Heat olive oil in a skillet over medium heat. Carefully add the chilled crab cakes to the pan when hot. Cook each side for about 4-5 minutes until golden brown and crispy.

Poach the Eggs: While your crab cakes are cooking, fill a saucepan with water and bring it to a gentle simmer. Crack each egg into ramekins before gently sliding them into simmering water. Poach for about 3-4 minutes until whites are set but yolks remain runny.

Make Hollandaise Sauce: In a double boiler or heatproof bowl over simmering water, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking continuously until emulsified.

Assemble Your Benedict: Toast English muffins until golden brown. Top each half with one crab cake followed by a poached egg and drizzle generously with hollandaise sauce. Garnish with fresh herbs if desired.

Serve warm and enjoy every rich bite of this Mother’s Day Crab Cake Benedict

Perfecting the Cooking Process

Start by preparing the crab cakes first to ensure they’re crispy on the outside and moist inside. While they’re cooking, poach your eggs for that perfect runny yolk. Toast the English muffins last so they stay warm and crisp when assembling.

Add Your Touch

Feel free to swap out crab for shrimp or even mushrooms for a vegetarian option. You can also experiment with different herbs like dill or parsley to enhance flavor. A splash of hot sauce adds a delightful kick

Storing & Reheating

To store leftovers, keep crab cakes in an airtight container in the fridge for up to two days. Reheat them in a skillet over medium heat until warmed through, and enjoy with freshly poached eggs for best results.

Sharing this dish with family brings back fond memories of Mother’s Day brunches filled with laughter, compliments, and lots of happy faces around the table.

FAQ

Can I use canned crab meat for Mother’s Day Crab Cake Benedict?

Yes, but fresh lump crab meat offers superior flavor and texture.

What type of bread works best for this recipe?

English muffins are ideal due to their texture and ability to hold toppings well.

How do I know when my poached eggs are done?

Look for whites that are set but yolks still jiggle gently when shaken.

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Mother’s Day Crab Cake Benedict

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• Author: Lena
• Total Time: 35 minutes
• Yield: Serves 2

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Description

Mother’s Day Crab Cake Benedict is an exquisite dish that elevates your brunch celebration. Featuring a luscious blend of fresh lump crab meat, perfectly poached eggs, and zesty hollandaise sauce atop toasted English muffins, this recipe promises to impress mom and guests alike. With its delightful crunch and creamy textures, each bite is a symphony of flavors that will make any Mother’s Day memorable.

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Ingredients

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• 1 cup fresh lump crab meat
• 2 large eggs
• 2 whole-grain English muffins
• 1/2 cup panko bread crumbs
• 1/4 cup mayonnaise
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp Dijon mustard
• 4 tbsp unsalted butter (for hollandaise)
• 1/4 tsp cayenne pepper
• Salt and pepper to taste

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Instructions

1. In a bowl, combine crab meat, panko, mayonnaise, lemon juice, Dijon mustard, cayenne pepper, salt, and pepper gently.
2. Form mixture into patties (about 1 inch thick) and refrigerate for at least 30 minutes.
3. Heat olive oil in a skillet over medium heat and cook crab cakes for about 4-5 minutes on each side until golden brown.
4. Poach eggs in simmering water for about 3-4 minutes until whites are set but yolks remain runny.
5. Prepare hollandaise by whisking egg yolks and lemon juice over simmering water; gradually add melted butter until emulsified.
6. Toast English muffins; assemble by topping each muffin half with a crab cake, poached egg, and hollandaise sauce.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Brunch
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 crab cake benedict (approximately 250g)
• Calories: 450
• Sugar: 2g
• Sodium: 790mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 240mg