Crabcake Benedict

Staff Writer
Crabcake Benedict
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
3210
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

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

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.

Nutritional Facts

Total Fat
294g
100%
Sugar
5g
N/A
Saturated Fat
145g
100%
Cholesterol
1743mg
100%
Protein
101g
100%
Carbs
38g
13%
Vitamin A
2072µg
100%
Vitamin B12
17µg
100%
Vitamin B6
1mg
59%
Vitamin C
76mg
100%
Vitamin D
7µg
2%
Vitamin E
17mg
84%
Vitamin K
43µg
54%
Calcium
660mg
66%
Fiber
5g
20%
Folate (food)
372µg
N/A
Folate equivalent (total)
384µg
96%
Folic acid
7µg
N/A
Iron
7mg
40%
Magnesium
208mg
52%
Monounsaturated
84g
N/A
Niacin (B3)
14mg
71%
Phosphorus
1439mg
100%
Polyunsaturated
52g
N/A
Potassium
1726mg
49%
Riboflavin (B2)
1mg
63%
Sodium
3558mg
100%
Thiamin (B1)
0.4mg
25.8%
Zinc
20mg
100%