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