Best 4 Crab Cakes Eggs Benedict Recipe By Tasty Recipes
Indulge in a delightful culinary journey with our exquisite Crab Cakes Eggs Benedict recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish is a symphony of flavors, featuring tender crab cakes enveloped in a creamy hollandaise sauce, perched atop perfectly poached eggs and toasted English muffins. The crab cakes, made with fresh crab meat, are seasoned to perfection and gently pan-fried until golden brown, resulting in a crispy exterior and a succulent, flavorful interior. The hollandaise sauce, prepared with rich butter, egg yolks, and lemon juice, adds a velvety richness to the dish, while the poached eggs, with their soft, runny yolks, provide a burst of flavor in every bite. Served on toasted English muffins, this dish is a delightful combination of savory and tangy flavors that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- Add the crabmeat, season with salt and pepper and stir to combine.
- Add the breadcrumbs and mix just to combine.
- Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- Coat the cakes lightly with flour, and shake off any excess.
- In a large skillet set over medium heat, melt the butter.
- Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- Serve warm with tartar sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
CRAB CAKES EGGS BENEDICT RECIPE BY TASTY
Give your brunch game an update with crab cake eggs Benedict. They're easy to assemble, yet sure to impress your guests. We like to use an immersion blender to make fool-proof hollandaise, but if you don't have one, try using an upright blender instead.
Provided by Matt Ciampa
Categories Breakfast
Time 2h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
- Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
- Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
- Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
- Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3-5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
- Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
- Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
- Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 31 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 2 grams
CRAB CAKE EGGS BENEDICT
It's time to indulge! The delicious eggs Benedict elevated with a Pacific Northwest crab twist! Chunks of sweet crab meat and creamy hollandaise sauce will melt in your mouth for an unforgettable brunch.
Provided by Jane Majerus
Categories Gourmet
Time 1h
Yield 4
Number Of Ingredients 1
Steps:
- To make the crab cakes, in a large bowl, whisk together shallots, celery, egg, Dijon mustard, lemon juice, mayonnaise, garlic, parsley, and seasonings. Add the crab meat and gently fold in the panko breadcrumbs, taking care not to break up the crab meat. Cover the bowl and let sit in the refrigerator until ready to form into cakes (up to overnight). Mold crab mixture into 4 patties. Add oil to medium skillet and fry the crab cakes over medium to medium-high heat for 3-4 minutes per side. Transfer cakes to a paper towel-lined plate. To poach eggs, bring a large pot of water to a simmer over medium heat. Add vinegar and salt. Crack egg into a small bowl. With a spoon, stir the water to form a whirlpool. In the center of the whirlpool, carefully drop the egg. When the egg begins to float, approximately 3-5 minutes, remove with a slotted spoon and transfer to an ice bath. Repeat for the remaining eggs. Reserve the poached water for later. For the Hollandaise sauce, melt two sticks of butter in a small pot over medium heat. While the butter is melting, add 2 egg yolks and a dash of water to a blender over low speed. Once the butter has fully melted, slowly drizzle into the blender with the egg yolk mixture. Continue until the sauce has become thick and blonde. Toward the end, add lemon juice, salt, pepper and cayenne (as desired). Toast the English muffins. While muffins are toasting, add the poached eggs back into the water to warm without overcooking the yolks. To plate, place each crab cake on an English muffin, top with a poached egg and the hollandaise sauce. Serve with a side of mixed greens and tomatoes.
BENEDICT CRAB CAKES
Treat yourself to these hearty crab cakes that are made using Progresso® Bread Crumbs and served with poached eggs and mock hollandaise - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 16
Steps:
- Heat oven to 200°F. In medium bowl, combine all crab cake ingredients except margarine; mix well. Shape into 4 patties, about 1/2 inch thick. (Patties will be soft.)
- Melt 1 tablespoon margarine in large skillet over medium heat until it sizzles. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once. Place on serving plate; place in oven to keep warm.
- In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended. Heat over low heat until warm. Remove from heat. Slowly beat in hot melted butter until smooth. Cover; set aside.
- In medium skillet, bring vinegar and water to a simmer over medium heat. Add 4 eggs; reduce heat to a low simmer. Cook eggs 2 to 3 minutes or until whites are set.
- With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.
Nutrition Facts : Calories 550, Carbohydrate 11 g, Cholesterol 425 mg, Fat 7, Fiber 1 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g
Tips:
- To make sure your crab cakes are crispy on the outside and tender on the inside, be sure not to overmix the crab mixture. Overmixing will make the crab cakes tough.
- If you don't have any Old Bay seasoning, you can use a combination of paprika, celery salt, and black pepper.
- Be careful not to overcrowd the pan when cooking the crab cakes. If the crab cakes are too close together, they will steam instead of fry.
- Serve the crab cakes immediately with your favorite dipping sauce. Some popular dipping sauces for crab cakes include tartar sauce, remoulade sauce, and cocktail sauce.
Conclusion:
Crab cakes eggs benedict is a delicious and elegant dish that is perfect for a special occasion brunch or lunch. The crab cakes are crispy on the outside and tender on the inside, and they are perfectly complemented by the rich and creamy hollandaise sauce. If you are looking for a new and exciting way to enjoy crab cakes, then you should definitely try this recipe.
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