Crab Cakes Eggs Benedict
Breakfast, Brunch, Main Dish • Crab, Eggs, Seafood
Already have Recipe Keeper?
Ingredients
- 1/2 cup finely chopped celery
- 1/3 cup fine dry bread crumbs
- 4 Eggs
- 3 English Muffins
- 1 package Knorr Hollandaise Sauce Mix
- 3 drops hot sauce
- 1 pound lump crab meat
- 1/2 cup mayonnaise
- 1/2 cup finely chopped onion
- 2 tablespoons minced parsley
- 1/2 teaspoon seafood seasoning
- 6 tablespoons unsalted butter
- 1/2 teaspoon Worcestershire sauce
Directions
- Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs.In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.Line a baking sheet with wax paper.
- Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.
- Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.Prepare Knorr Hollandaise Sauce according to package instructions.Poach the eggs:Fill a medium sized sauce pan half way with water.
- Add 1/2 teaspoon of white vinegar. Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference.
Notes
- I make fresh Hollandaise Sauce
