SHARE Crab Cake Benedict (Bennett-style!) – poached egg topped crab cakes with creamy hollandaise.
Crab Cake Benedict (Bennett-style)
In this version of the ever popular brunch favorite, I’ve used a baked Maryland Style Crab Cake as the base and eliminated the English muffin and Canadian bacon. Fresh bread in the crab cakes and potato & asparagus hash lend plenty of hardiness to the dish. Hardy enough in fact, that I only served one per person. You can serve two for those with a larger appetite. I added fresh tarragon to the crab cakes and then finished with another sprinkle of tarragon once I had them assembled.
These take some effort to make, but are a delicious treat for a special occasion. Easter brunch with Mike’s daughter Stacey was our occasion for something special. Crab Cake Benedict would also be great entree for a Mother’s Day brunch.
Hollandaise Sauce Hints
I have always found making hollandaise a little intimidating in the past (especially on the stove top.) This recipe has changed my mind! It is made in a blender with the melted butter being added very slowly. I made the hollandaise a day in advance and reheated it in the microwave just before using. That worked out perfectly! Important note – be sure to use low power (20-30%) and short intervals of 15-20 seconds, stirring after each interval. You want the sauce to be just barely warm and fluid. Do not over heat or else it will curdle.
Potato & Asparagus Hash
n my mind, a Spring brunch needs to include asparagus, so I decided to make this Potato, Asparagus & Mushroom Hash. I decided to use 2 tsp. of chopped fresh thyme vs. the sage (which I thought would pair better with the other flavors.). I also made the the hash a few hours in advance and warmed it in the microwave. This made the final prep and assembly much easier to manage. Mike had the great idea to overlap the crab cake onto the hash. Since asparagus is a classic pairing with hollandaise, drizzling the sauce on the hash worked brilliantly as well. Good thinking Mike!
Crab Cake Benedict (Bennett-style!)
Ingredients
Maryland Style Crab Cake
- print Maryland Style Crab Cake recipe from ItsThyme2Cook for ingredients
- Note – add 2 tsp. chopped fresh tarragon
Hollandaise Sauce
- 3/4 c. 1 1/2 sticks unsalted butter
- 3 large egg yolks
- 1 1/2 tsp. fresh lemon juice plus more to taste
- 1/4 tsp. cayenne plus more to taste
Poached Eggs
- 1 tbsp. white vinegar
- kosher salt
- 4-8 large eggs depends on whether you are serving 1 or 2 eggs per person
Assembling Crab Cake Benedict
- baked crab cakes
- poached eggs
- hollandaise sauce
- fresh chopped tarragon
- salt & pepper to taste
Instructions
Maryland Style Crab Cake
- print Maryland Style Crab Cake recipe from ItsThyme2Cook for instructions
- Note – stir tarragon in when making the egg/mayo mixture
Hollandaise Sauce
- Note – I highly recommend making the sauce in advance (can be made up to a day ahead.) – Place egg yolks and 2 teaspoons water in a blender. Start blender. Working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 – 1 teaspoon of water.) Add lemon juice and cayenne, then taste to determine whether you want to add more. Season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside. It will keep at room temperature while you work if you are finishing the recipe at this time. If you are making the sauce ahead, refrigerate until ready to use. Warm in the microwave just before serving at 20-30% power for 15-20 second intervals, stirring after each interval. Heat until just barely warm and fluid. Do not over heat or the sauce will curdle.
Poached Eggs
- Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt (I used about 1 tsp.) and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot (I cracked the egg into a dry measuring cup with a handle and then poured the egg into the pot from the cup) letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs — you could probably do up to three or four at a time depending on the size of your pot. Let cook until the whites are just set, but the yolks are still runny 3 – 4 minutes (ours were perfect at 3.5 minutes.) Once eggs are poached, remove from the water with a slotted spoon and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
Assembling Crab Cake Benedict
- Place crab cake on individual plate (overlapping part of the potato & asparagus hash, if serving.) Place poached egg on crab cake and sprinkle with salt & pepper, to taste. Spoon or drizzle Egg Benedict and hash with hollandaise. Top with chopped tarragon. Enjoy!
I will be right over!😉 This looks phonomial!!!!