Crab Cake Benedict is a unique and delicious twist on a classic brunch favorite. A perfectly seasoned crab cake is the shining star.Despite having grown up in a land locked state, I somehow developed an undying love for seafood. Crab is one of my favorites, and I have had my share of it at home and abroad. I must attribute this love to genetics, because I remember my dad bringing home crab legs on occasion for special Sunday dinners. He taught me how to crack the shell in just the right place, burrow in to find the best meat, and dip it in warm melted butter. I was instantly hooked; I learned at a very early age that this was something special.Keith unfortunately does not share my love and admiration for shellfish, but you would never know that when you taste his cooking. He must have made many a crab cake in his early days in the kitchen, because this Crab Cake Benedict that he created is nothing short of spectacular.
Keith arrived home one day with a large smile on his face, and proudly announced that he had a special surprise for me. He had been given some lump crab meat from a distributor that he works with, and he had a plan to make us all a very special brunch. He knows how much I love a good crab cake, as he has watched me order and devour them whenever I am in a seaside town. I had no idea he could turn one out that would be this good. How can you go wrong with crab, bacon, hollandaise, and a perfectly poached egg?Everything about this dish is right. It is a classic with a twist, the crab being the shining star. The spinach and bacon perfectly accent the deliciously flavored crab cake, and the poached egg ties it all together. I wish that Keith could enjoy it as much as I do, but I am going to be slightly selfish in this case and hope that he makes it for me again and again.
A seafood twist to a classic brunch favorite that is sure be a hit at your next brunch
- 2 English muffins
- 4 eggs and 4 egg yolks
- 1 C cooked spinach
- 4 slices bacon
- ½ C crab meat
- 2 Tbsp mayo
- ¼ C bread crumbs (coarse works best)
- 1 Tbsp fresh lemon juice
- ½ C melted butter
- pinch nutmeg
- pinch cayenne pepper
- 2 Tbsp vegetable oil
- To make the hollandaise sauce:
- In a medium bowl, whisk 4 egg yolks and lemon juice until thickened and doubled in size.
- Place over pan of simmering water being careful bowl does not touch water.
- While whisking rapidly, slowly drizzle in butter and continue whisking until all butter has been added.
- Remove from heat and add cayenne pepper and set aside.
- To prepare the spinach mixture:
- In a medium sauté pan, add 4 slices bacon chopped and cook until browned.
- Add spinach to bacon and cook until spinach is wilted.
- In a medium sauce, pan bring water to a medium high heat and slowly crack 4 eggs in water to poach to desired doneness about 4-5 minutes.
- To prepare crab cake:
- Mix crab, bread crumbs, mayo and nutmeg and form into 4 equal portions and patty to the size of the english muffins.
- In a medium sauté pan, add oil and place all crab cakes and cook over medium heat for 2 minutes, turn and cook on other side an additional 2 minutes.
- To assemble the benedicts:
- Toast muffins and place them on a serving plate.
- Top with spinach mix, and then the crab cakes.
- Using a slotted spoon, slowly remove eggs from simmering water and top on the crab cakes.
- Spoon over hollandaise sauce and garnish with cayenne pepper.