Crab Cakes Egg Benedict

Ingredients

Alaskan King Crab Cake

  • 1 lb fresh cooked Alaskan King Crab Leg meat
  • 1 egg, lightly beaten
  • 2 tbsp mayonnaise
  •  2 tsp Old Bay seasoning
  • 1 cup fresh ground bread crumbs, or Panko bread crumbs
  • 1 tbsp finely diced shallots 1/2 tsp salt
  • 2 – 3 dashes Louisiana Hot Sauce
  • 1/4 tsp fresh ground pepper
  •  3 tbsp unsalted butter

Hollandaise Sauce:

  • 4 egg yolks
  • 2 tbsp fresh lemon juice
  • 1 tbsp water salt, to taste
  • 1 pinch cayenne pepper
  • 1 tsp white pepper
  • 16 oz (2 sticks) unsalted butter, melted

Assembly:

  • 6 poached eggs
  • 2 tbsp white vinegar
  • 3 English muffins, toasted
  • 1 dash cayenne pepper
  • 1 tsp chives, finely chopped

Directions

  1. Using a fork, carefully stir together the fresh crabmeat, egg, mayonnaise, bread crumbs, shallots, salt and pepper, and hot sauce. Form mixture into patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
  2. 1 Melt butter in a large frying pan. Fry crab cakes, turning once, for about 7 minutes, until golden brown. Transfer to plate with paper towel. Then, keep warm in a 200°F oven.
  3. 2 Hollandaise Sauce:
  4. Heat water in a large pot until just simmering. In a metal bowl, combine egg yolks, lemon juice, and water. Hold just over the simmering water and whisk vigorously until mixture begins to thicken, about 2 minutes.
  5. Slowly incorporate the melted butter, continuing whisking until the right consistency is achieved, about 2 minutes. Remove from heat. Taste, and adjust seasonings. Turn off the heat from the simmering water. Cover the sauce and place the bowl in the warm water to keep the sauce warm until serving.
  6. 1 Poached Eggs:
  7. Fill a large pot about half full of water. Put over medium high heat. Bring to simmer, but not a boil. Add 2 tablespoons of white vinegar. Break one egg at a time into a small bowl, or better yet, a ramekin. Swirl the simmering water with a wooden spoon. Gently drop the egg into the swirling hot water. Cook for about 4 minutes, until the eggs has set, but not overcooked. 1 2 Remove with a slotted spoon. Assembly: 1 Split the English muffins and toast. Place the warm crab cake on the muffin. Place the poached egg on the crab cake. Drizzle warm hollandaise sauce on top. Sprinkle with cayenne and then diced chives.

*Note: You can add on top of the crab cake some crispy Virginia Ham or Canadian Bacon