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Crab Cake Benedict Recipe

Name: Crabby Joe's Deck & Grill - Daytona Beachs Crab Cake Benedict Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz lump crab meat; 3 tbs plain breadcrumbs (or panko); 2 tbs mayonnaise; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 1 tbs fresh parsley, finely chopped; 1 tbsp green onion, finely chopped; 0.5 tsp Old Bay seasoning (or seafood seasoning); 0.25 tsp salt; 0.25 tsp black pepper, freshly ground; 1 each large egg (for binding); 2 tbs unsalted butter or oil (for pan-frying); 3 each large egg yolks; 1 tbsp fresh lemon juice; 4 oz unsalted butter, melted and hot; 0.25 tsp salt; 0.125 tsp cayenne pepper or hot sauce; 4 each large eggs (for serving); 1 tsp white vinegar (for poaching water); 2 each English muffins, split and toasted; 1 tsp butter (to toast muffins); 1 tbs fresh parsley or chives, chopped (garnish); 2 each lemon wedges (optional); 4 each breakfast sausage patties, or bacon strips, or sliced ham (choose one); 1 cup quick-cooking grits; 3 cups water or milk (for grits); 0.5 tsp salt (for grits); 1 tbs unsalted butter (for grits); 2 cups or baby potatoes, diced (for home fries); 1 tbs olive oil (for home fries)

Inspired by Crabby Joe's Deck & Grill - Daytona Beach

Time1h

Serves2

2 eggs* with sausage, bacon, or ham. Served with grits or home fries.

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ロブスターチャウダー

*ワインペアリング追加の場合：　レコールNo.41、シュナン・ブラン

rich · creamy · savory

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Ingredients

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Crab Cakes

8 oz lump crab meat

3 tbs plain breadcrumbs (or panko)

2 tbs Mayonnaise

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1 tbs fresh parsley, finely chopped

1 tbsp green onion, finely chopped

1/2 tsp Old Bay seasoning (or seafood seasoning)

1/4 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

1 each large egg (for binding)

2 tbs unsalted butter or oil (for pan-frying)

Hollandaise Sauce

3 each large egg yolks

1 tbsp fresh lemon juice

4 oz unsalted butter, melted and hot

1/4 tsp Celtic sea salt

1/8 tsp cayenne pepper or hot sauce

Poached Eggs & Assembly

4 each large eggs (for serving)

1 tsp white vinegar (for poaching water)

2 each English muffins, split and toasted

1 tsp butter (to toast muffins)

1 tbs fresh parsley or chives, chopped (garnish)

2 each lemon wedges (optional)

Choice of Breakfast Meat

4 each breakfast sausage patties, or bacon strips, or sliced ham (choose one)

Sides (Grits or Home Fries)

1 cup quick-cooking grits

3 cups water or milk (for grits)

1/2 tsp salt (for grits)

1 tbs unsalted butter (for grits)

2 cups or baby potatoes, diced (for home fries)

1 tbs olive oil (for home fries)

1/4 cup onion, diced (for home fries)

1/4 cup bell pepper, diced (optional)

1/2 tsp salt and pepper (for home fries)

Method

Crab Cakes

Prepare mixture

In a medium bowl, gently combine lump crab meat, breadcrumbs, mayonnaise, Dijon, Worcestershire, parsley, green onion, Old Bay, salt, pepper, and 1 egg. Mix gently to avoid breaking up crab lumps; mixture should hold together when formed. If too wet, add 1 tsp more breadcrumbs.

Form cakes

Divide mixture into 4 equal portions and gently form into 3-inch patties about 1/2-inch thick. Place patties on a plate and refrigerate 15–20 minutes to firm up (helps them hold when cooking).

Pan-fry

Heat 2 tablespoons butter or oil in a nonstick skillet over medium heat. When hot, add crab cakes (do not overcrowd) and cook 3–4 minutes per side until golden brown and heated through. Transfer to a warm oven (200°F / 90°C) or plate tented with foil to keep warm.

Hollandaise Sauce

Make a double boiler

Set a heatproof bowl over a saucepan of simmering (not boiling) water, making sure the bowl bottom does not touch the water. Keep the water at a gentle simmer.

Whisk yolks

Place 3 egg yolks and lemon juice in the bowl. Whisk constantly until the mixture becomes slightly thickened and pale, about 1–2 minutes.

Emulsify with butter

Very slowly drizzle the hot melted butter into the yolk mixture while whisking continuously. Start drop by drop, then in a thin steady stream as the sauce emulsifies. Continue until all butter is incorporated and sauce is thick and glossy. Remove from heat and season with salt and cayenne. Keep warm (do not overheat or it will break). If sauce becomes too thick, whisk in 1 tsp warm water.

Poached Eggs & Assembly

Toast muffins

Split English muffins and lightly butter each half. Toast in a skillet or oven until golden and warmed through. Keep toasted muffins warm.

Poach eggs

Bring a wide shallow pan of water to a gentle simmer and add 1 tsp white vinegar. Crack one egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip the egg into the center. Poach 3–3.5 minutes for a runny yolk (longer for firmer yolk). Repeat with remaining eggs. Remove eggs with a slotted spoon and drain briefly on paper towel.

Assemble plates

Place 1 toasted English muffin half on each plate. Top each with a warm crab cake, then one poached egg. Spoon 2-3 tablespoons hollandaise over each egg. Add chosen breakfast meat (sausage, bacon or ham) to the plate alongside. Garnish with chopped parsley or chives and optionally a lemon wedge.

Sides (Grits or Home Fries)

Grits

For grits: bring 3 cups water (or a water/milk combination) to a boil with 1/2 tsp salt. Slowly whisk in 1 cup quick-cooking grits. Reduce heat to low and cook, stirring occasionally, 4–5 minutes until thickened. Stir in 1 tablespoon butter and adjust seasoning. Keep warm until serving.

Home Fries

For home fries: parboil diced baby potatoes 6–8 minutes until just tender, drain and dry. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add diced onion and bell pepper and sauté 2–3 minutes. Add potatoes and cook without stirring too much so they brown, about 6–8 minutes, turning occasionally until golden and crisp. Season with salt and pepper. Keep warm.