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Crab Cake Eggs Benedict with Lemon Hollandaise
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Crab Cake Eggs Benedict with Lemon Hollandaise

By:Larry's Catch 5.0(1 reviews)

Golden crab cakes stand in for back bacon under perfectly poached eggs and a silky lemon hollandaise on toasted English muffins. A restaurant-worthy brunch you can pull off at home.

TIME
TIME
35 min
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Intermédiaire
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Ingrédients

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  • 2 Larry's Catch Crab Cakes, cooked from frozen
  • 1 English muffin, split and toasted
  • 2 large eggs
  • 1 tbsp white vinegar, for poaching
  • 1 tbsp neutral oil, for the pan
  • 2 large egg yolks
  • 1 tbsp lemon juice
  • ½ cup unsalted butter, melted and kept warm
  • Pinch of cayenne or paprika
  • Salt, to taste
  • Chopped chives or parsley and cracked black pepper, to serve

Instructions

  1. Pan-fry the crab cakes: heat the oil in a non-stick pan over medium heat and cook the crab cakes straight from frozen for 6 to 7 minutes per side, until golden and heated through. Keep warm.
  2. Make the hollandaise: whisk the egg yolks and lemon juice in a heatproof bowl set over a pan of barely simmering water. Slowly drizzle in the warm melted butter, whisking constantly, until thick and glossy. Season with salt and a pinch of cayenne, then take off the heat.
  3. Poach the eggs: bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, swirl the water, and slip the eggs in. Poach for about 3 minutes for a runny yolk, then lift out with a slotted spoon onto paper towel.
  4. Assemble: set a toasted English muffin half on each plate, top with a crab cake, then a poached egg. Spoon over the lemon hollandaise and finish with chopped chives and cracked black pepper.

Nutrition Values

Per serving (200 g)
  • Calories: 720 kcal
  • Protein: 23 g
  • Total Fat: 60 g
  • Saturated Fat: 33 g
  • Carbohydrates: 21 g
  • Fibre: 1 g
  • Sugars: 2 g
  • Sodium: 900 mg
  • Cholesterol: 465 mg
  • Omega-3 Fatty Acids: ~250 mg

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