Description
Treat your mom to a gourmet brunch with this exquisite Mother’s Day Crab Cake Benedict. Featuring tender crab cakes topped with perfectly poached eggs and rich hollandaise sauce, served on toasted English muffins, this dish promises an unforgettable culinary experience. It’s not just breakfast; it’s a warm embrace of flavors that will leave everyone asking for seconds.
Ingredients
Scale
- 1 cup fresh lump crab meat
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 cup chopped fresh herbs (parsley or chives)
- 2 English muffins, split and toasted
- 4 large eggs
- 1/2 cup unsalted butter (for sautéing and hollandaise)
- 3 egg yolks (for hollandaise)
- Salt and pepper to taste
Instructions
- In a bowl, mix crab meat, mayonnaise, Dijon mustard, lemon juice, herbs, salt, and pepper until well combined. Form into four patties.
- Heat a non-stick skillet over medium heat with a tablespoon of butter. Sauté crab cakes for 3-4 minutes per side until golden brown.
- For poaching eggs, simmer water in a saucepan. Crack eggs into cups and gently slide them into the water. Cook for 3-4 minutes until whites are set and yolks are runny.
- To make hollandaise sauce, whisk egg yolks in a heatproof bowl over simmering water while gradually adding melted butter until thickened. Stir in lemon juice.
- Assemble by placing crab cakes on toasted muffin halves, topping each with a poached egg and drizzling generously with hollandaise sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Sautéing/Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 Crab Cake Benedict (approximately 250g)
- Calories: 540
- Sugar: 2g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 420mg