Maryland Crab Cakes Benedict

Maryland Crab Cakes Benedict

Maryland Crab Cakes Benedict


1 T. unsalted butter

⅓ c. diced red pepper

⅓ c. diced  onion

1 lb. Jumbo lump crabmeat, picked

1 c. mayo

2 egg yolks

1 teaspoon Old Bay Seasoning

½ T. Dijon mustard

½ c. plain breadcrumbs

1 t. minced parsley

1 t. salt

½ t. black pepper

Oil for frying

6 pieces of Virgina baked ham

6 poached eggs

3 English Muffins

Chopped fresh chives

Hollandaise sauce


Melt butter in large sauté pan. Add the next 3 ingredients and cook until veggies are browned. Cool and squeeze out the liquid from veggies.

Combine crab, mayo, yolks, spices, mustard, breadcrumbs, parsley, salt and pepper. Mix well. Fold in crabmeat gently and then make six crab cakes.

Heat oil in skillet to 350. Add cakes to pan and sear. Once first sides are browned, turn cakes and place in oven for 10 minutes.

While cakes are baking, Poach eggs and add ham to pan and cook until heated through, turning once, about 3 minutes. Toast English Muffins.

To serve, place 1 English Muffin ( 2 halves ) on plate, add a piece of ham to each half of muffin.Top with crab cakecakes, a poached egg and serve with Hollandaise with chives sprinkled on top.

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