- Prep time
- 20 minutes
- Cook time
- 10 minutes
- 8 servings
Homemade crab cakes and Hollandaise sauce make this take on Eggs Benedict a brunch to remember.
- 8 eggs for poaching
- 4 English muffins
- 1 pound lump crab meat, picked over
- ⅔ cup panko breadcrumbs
- ½ cup green onion, sliced thin, plus extra for garnish
- 2 eggs, beaten
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- ½ lemon, juiced
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- ½ teaspoon Worcestershire sauce
- 3 ounces canola oil
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- 1½ cups unsalted butter, melted
- Warm water, as needed
Combine all crab cake ingredients except canola oil in a large bowl. Fold together very gently to retain the large chunks of crab meat. Form mixture into 8 crab cakes, approximately 3 ounces each. Place on a baking sheet and refrigerate for 10-15 minutes.
Heat canola oil in a pan, then pan fry crab cakes until golden brown on each side. Once done, place crab cakes on a paper towel and set aside.
Begin melting butter for the Hollandaise Sauce in a pan over low heat. If poaching eggs, bring a medium pot of water to a boil. Either poach eggs or cook gently in a pan to keep the whites white. Halve and toast the English muffins.
For the Hollandaise Sauce, set a pot filled with 2 inches of water to a gentle simmer. Whisk together the egg yolks, lemon juice and salt in a stainless steel bowl that fits into the pot without the bottom of the bowl touching the water. Reduce the heat to low and nestle the bowl into the pot. Continually whisk until the eggs start to thicken and they become pale yellow.
Turn the heat off but keep the pot and bowl on the stove. Slowly drizzle in the melted butter while constantly whisking to emulsify until all the butter has been incorporated. If the mixture becomes too thick, add a tablespoon or two of warm water to thin. The sauce will be smooth, velvety and thick but still pourable. Keep warm while crab cakes are cooking (it may thicken slightly as it sits). Just before serving, add more warm water to thin if needed.
To serve, plate each half of the English muffins cut-side up, top with one crab cake each, followed by one poached egg each and a generous portion of Hollandaise Sauce. Garnish with chopped green onion and serve immediately.