Easy Crab Cake Benedict with Blender Hollandaise

• servings: 4 servings
• active time: 25 minutes
• total time: 1 hour 20 minutes

Ingredients

CRAB CAKES

1 large egg

3 Tbsp mayonnaise

2 Tbsp parsley (finely chopped)

2 Tbsp dill (or tarragon, finely chopped)

2 tsp Dijon mustard

2 tsp Old Bay seasoning

1 tsp Worcestershire sauce

1 tsp lemon zest

1 ½ tsp Kosher salt

¼ tsp freshly cracked black pepper

1 lb jumbo lump crab meat (picked through for cartilage and shells)

20 Ritz crackers (ground into fine crumbs, or ⅔ cup breadcrumbs)

POACHED EGGS

8 large eggs

2 tsp distilled white vinegar

HOLLANDAISE

3 large egg yolks

1 Tbsp lemon juice (about ½ lemon)

½ tsp Kosher salt

¼ tsp Dijon (optional)

pinch of Cayenne pepper

8 Tbsp unsalted butter (melted, use 10 Tbsp for a thinner sauce)

SERVE WITH

4 English muffins (halved)

Paprika (optional, for serving)

Flaky sea salt (for serving)

Freshly cracked black pepper (for serving)

Fresh Greens

Directions

Make The Crab Cakes

Mix the wet ingredients and spices. Combine 1 egg, 3 Tbsp mayonnaise, 2 tsp Old Bay, 2 tsp Dijon, 1 tsp Worcestershire, 2 Tbsp parsley, 2 Tbsp dill, 1 ½ tsp salt, and ¼ tsp pepper in a large mixing bowl, then whisk well.

Form the crab cake mixture. Add 1 lb crab meat and ⅔ cup Ritz cracker crumbs, then mix gently until just combined.

Portion the crab cakes. Divide the mixture into 8 crab cakes. Place on a parchment lined baking sheet, then refrigerate for 30 minutes (or up to 1 day).

Cook the crab cakes. When ready, gently form the crab cakes into uniform size and shape, pressing down slightly and smoothing the edges to form a flat, round circle. Heat 2 Tbsp unsalted butter over medium heat in a large skillet or griddle. Cook crab cakes for 2-3 minutes per side, or until golden brown and crispy.

Serve immediately. Crab cakes should be served hot or room temperature on toasted English muffins with a poached egg and a drizzle of blender hollandaise sauce.

Make The Blender Hollandaise

Melt the butter: Begin by melting 8 Tbsp unsalted butter in a small saucepan. For a thinner sauce, use 10 Tbsp unsalted butter.

Make the blender hollandaise: Begin by melting the butter in a small sauce pan. Combine 3 egg yolks, ¼ tsp Dijon mustard (optional), 1 Tbsp lemon juice, ½ tsp Kosher salt, and a pinch of cayenne pepper (if using) in the Zwilling Enfinigy Power Blender, then blend until mixed well. Slowly stream in the hot melted butter, blending until the hollandaise is smooth, creamy, and fully emulsified.

Poach The Eggs

Prepare the water. Fill a sauce pan with a few inches of water. Add 2 tsp distilled white vinegar, then bring to a simmer over medium heat. Don't skip the vinegar -- you can't taste it at all, but it helps to keep the egg whites formed tightly around the yolk as they poach!

Prep the eggs. Working with one egg at a time, crack an egg into a fine mesh strainer over a bowl. Shake slightly so that any excess white falls away. Carefully transfer the egg into a small ramekin until water is ready. Repeat with any remaining eggs, keeping 1 egg per ramekin.

Create a vortex. When the water is up to a simmer (not a boil!), use a wooden spoon or spatula to stir in a clockwise direction, creating a vortex.

Cook the eggs. Pour one of the strained eggs into the center of the pot. Repeat with additional eggs, up to 4 at a time. (*See note below for instructions on cooking larger batches of poached eggs.) Cook for 3 minutes, until the whites are set.

Drain the eggs. If serving immediately, use a slotted spoon to remove the poached eggs. Place on a paper towel-lined plate while you assemble the crab cake benedict.

If serving eggs later: immediately transfer poached eggs to an ice bath. The eggs will keep covered in the ice bath in a refrigerator for up to 5 days.

Assemble Benedicts And Serve!

Toast the English muffins. Slice English muffins in half (or, if you're old school like me, use a fork inserted into the center of the English muffin and work your way around the circumference of the muffin until halved). Optional: spread some softened butter on each toasted muffin half.

Add the crab cake. Place a warm crab cake on top of each muffin half.Add a poached egg. Place one poached egg on top of each crab cake.

Spoon on the hollandaise. Drizzle hollandaise on top of each poached egg.

Garnish and serve. We recommend topping each poached egg with a sprinkle of paprika, freshly cracked black pepper, a pinch of flaky sea salt. Optional: top with finely chopped herbs.

Nutrition

• Serving Size: 2 crab cake benedicts
• Calories: 740 kcal
• Total Fat: 45 g
• Saturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 666 mg
• Sodium: 2799 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 43 g