Crabcake Benedict

Crabcake Benedict
Staff Writer
Herons Restaurant

Skip the meat next time you make eggs Benedict and serve it on a savory crabcake for a taste of the sea. 

2
Servings
1272
Calories Per Serving
Deliver Ingredients

Ingredients

For the crabcakes

  • 1/2  Cup  diced red bell pepper
  • 1/4  Cup  diced fennel
  • 1/4  Cup  diced celery
  • 2  Pounds  crabmeat
  • 3/4  Cups  mayonnaise
  • 1  Tablespoon  Worcestershire sauce
  • 1  Tablespoon  chile sauce
  • 1  Tablespoon  lime juice
  • 1/2  Cup  Panko breadcrumbs
  • Salt and pepper, to taste

For the eggs

  • egg yolks
  • 1/2  plus 1/4 cup white-wine vinegar
  • 1/2  Cup  white wine
  • bay leaves
  • 1  Tablespoon  peppercorns
  • 1  Tablespoon  lemon juice
  • 2  Cups  clarified butter
  • Salt, to taste
  • eggs
  • English muffin, halved and toasted

Directions

For the crabcakes

In a small sauté pan with a little bit of butter, cook the vegetables until soft, being careful not to add any color to the vegetables. Cool the vegetables down. Clean the crabmeat. In a medium bowl, mix all of the ingredients. Taste and adjust with salt, pepper, or flavor as desired. Mold into 3-ounce patties. 

For the eggs

In small pan combine the ½ cup of vinegar, wine, bay leaf, and peppercorn and reduce until the pan is almost dry. In a medium bowl add yolks, reduction, and juice. Place the bowl over a pot of simmering water. Whisk constantly until the mixture has double in volume. Slowly add the melted clarified butter while continuing to whisk. Sauce should be thickened and stand on its own. Taste and adjust with salt and lemon juice.

Heat a medium pot of water to just before a simmer (190 degrees). Add ¼ cup of the distilled white vinegar. The vinegar will help the egg keep its shape. Crack the eggs into the water. Let poach for 90 seconds. Retrieve the eggs from the pot with a slotted spoon. Season with salt and pepper. Serve immediately.

In a sauté pan brown 2 crabcakes in butter. Place the crabcakes in a 350-degree oven to finish, about 4 minutes. Cook until the internal temperature of the cakes reaches 165 degrees. Place the halves of the English muffin on a plate. Place the crabcake on top, then the poached egg. Top with desired amount of hollandaise and serve.

Nutritional Facts

Total Fat
61g
87%
Sugar
72g
80%
Saturated Fat
16g
67%
Cholesterol
143mg
48%
Carbohydrate, by difference
134g
100%
Protein
42g
91%
Vitamin A, RAE
21µg
3%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
154mg
15%
Choline, total
37mg
9%
Fiber, total dietary
7g
28%
Fluoride, F
101µg
3%
Folate, total
32µg
8%
Iron, Fe
10mg
56%
Magnesium, Mg
23mg
7%
Niacin
11mg
79%
Phosphorus, P
128mg
18%
Riboflavin
1mg
91%
Selenium, Se
14µg
25%
Sodium, Na
1639mg
100%
Thiamin
1mg
91%
Water
122g
5%
Zinc, Zn
3mg
38%

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.