CRAB BENEDICT RECIPES

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CRAB CAKES EGGS BENEDICT RECIPE BY TASTY



Crab Cakes Eggs Benedict Recipe by Tasty image

Give your brunch game an update with crab cake eggs Benedict. They’re easy to assemble, yet sure to impress your guests. We like to use an immersion blender to make fool-proof hollandaise, but if you don’t have one, try using an upright blender instead.

Provided by Matt Ciampa

Total Time 2 hours

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 21

3 tablespoons shallot, minced
½ teaspoon dried parsley
¼ teaspoon garlic powder
1 teaspoon dijon mustard
1 large egg yolk
3 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon kosher salt
1 pinch black pepper
1 pinch cayenne pepper, plus more for garnish, optional
2 cans crab meat, drained and picked for shells
¾ cup panko breadcrumbs
½ cup all purpose flour, for dusting
¼ cup canola oil
4 large eggs
1 tablespoon white wine vinegar
1 large egg yolk
2 teaspoons lemon juice
¼ teaspoon kosher salt
1 stick unsalted butter, melted

Steps:

  • Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
  • Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
  • Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3–4 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
  • Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3–5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
  • Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
  • Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
  • Enjoy!

Nutrition Facts : Calories 535 calories, CarbohydrateContent 31 grams, FatContent 32 grams, FiberContent 1 gram, ProteinContent 29 grams, SugarContent 2 grams

BRUNCH CRAB BENEDICT | JUST A PINCH RECIPES



Brunch Crab Benedict | Just A Pinch Recipes image

Eggs Benedict is a favorite brunch item and we loved the crab twist in this recipe. The cheese and the green pepper, mix well with the flavor of the crab. A creamy mock hollandaise sauce comes together in minutes and is delicious spooned over the poached egg and crab filling. This is a very impressive dish you could serve for brunch or a holiday breakfast.

Provided by Pam Ellingson @wmnofoz

Categories     Other Main Dishes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 17

2 can(s) crab meat, drained (7.5 oz each) or about 1 lb of krab
1/2 cup(s) Gruyere or Fontina cheese, shredded
1/2 cup(s) cheddar cheese, shredded
1/3 cup(s) green pepper, finely minced
1/4 cup(s) sweet onion, finely minced
1/2 teaspoon(s) salt or to taste
1/2 cup(s) mayonnaise
1 teaspoon(s) dried dill weed
2 teaspoon(s) fresh lemon juice
1 jar(s) marinated artichoke hearts, drained and chopped (6 oz)
8 - frozen fully-cooked biscuits
8 - eggs, poached
- finely chopped parsley or paprika for garnish if desired
MOCK HOLLANDAISE SAUCE
1/4 cup(s) melted butter
1/2 cup(s) mayonnaise
1 - squeeze of lemon juice to taste, about 1-2 tsp.

Steps:

  • Heat oven to 375 degrees. Remove biscuits from the freezer and bake in the oven according to package directions while preparing filling and eggs.
  • In a medium-size bowl, shred crab or break up into smallish bite-size chunks. Toss with cheeses, pepper, and onion. Add chopped artichoke hearts, lemon juice, dill, and mayonnaise. Toss to combine. Season to taste with salt. Refrigerate covered until needed.
  • Mix the mock hollandaise sauce in a small bowl. Measure out the butter into the bowl. Microwave for 20 seconds. Add mayonnaise and whisk until smooth. Add lemon to taste and whisk again. Set aside until ready to use. (If this is too thick when serving, add a bit more melted butter. Heat for just 5 to 7 seconds and whisk again.)
  • Poach 8 eggs by whatever method you choose. (Fresh eggs are best as they hold their shape better.) I use a large skillet with about 1-2 inches of water, add 1 Tbsp or two of vinegar and bring to very slow simmer (bubbles just barely coming to the surface). Break each egg into a small cup and slide it slowly into the simmering water. In a large skillet, you can do about 4 eggs. Allow to cook until white is set and yolk is still soft, depending on the simmer. Remove carefully from the water with a slotted spoon and place into warm/tap hot water in a large flat container. (I use a shallow glass casserole big enough to hold all eight eggs.) Set aside until ready to serve.
  • Split the biscuits. On each of the bottom halves, spread equal amounts of the crab mixture. Place all the half biscuits with topping on a baking sheet and place in the 375 degree oven for about 4-7 minutes to heat and melt cheeses. While heating spread a little butter on the top halves. When cheese is melted, pull out the baking sheet and place the biscuit tops on it butter side up, next to the already heated halves.
  • Turn oven to broil. Return pan to oven for a few minutes to brown the buttered tops and the crab mixture. Watch carefully to avoid burning.
  • Remove pan from oven and plate up the sandwiches. To serve, place the crab topped half of the sandwich on a luncheon plate. Slide one poached egg on top of the crab mixture and then place about 1-2 Tbsp of the hollandaise on top of the egg. Sprinkle with some chopped parsley or some paprika to "decorate" and serve the broiled, butter top half to the side.
  • This sounds tedious, but remember, you can make the crab mixture and refrigerate till needed. You can make the mock hollandaise and keep it refrigerated then reheat slightly just before serving (whisk to smooth) and you can poach the eggs ahead and hold them in cold water in the fridge for several hours to overnight if you just reheat them in hot water before serving them. So most of the work can be spread out over several hours or done the night before. (Why spend your whole morning in the kitchen before a brunch? Make it easy on yourself.)

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