5 from 1 vote
Pacific Northwest crab cake eggs benedict
Rich, tangy and delicious, this brunch recipe for Pacific Northwest crab cake eggs benedict is a decadent special treat. I use dungeness crab here in the Pacific Northwest. You can use other types of crab also.
Course: Breakfast, Main Dish
Cuisine: American
Servings: 6 people
Author: Michelle Barsness
Ingredients
Crab cakes:
  • 1 lb dungeness crab meat
  • 2 tbsp mayonaise
  • 1 tbsp dijon mustard
  • 1 whole egg
  • 1 cup panko bread crumbs or gluten-free dried bread crumbs
  • zest and juice of one lemon
  • 1/2 red bell pepper finely diced
  • 1/4 cup sweet onion finely diced
  • 2 tbsp chopped cilantro plus more for garnish
  • sea salt and pepper
  • 1 dash cayenne pepper or 1/2 tsp Old Bay seasoning if you prefer
  • 1-2 tbsp vegetable oil for cooking
Hollandaise sauce:
  • 3 egg yolks
  • 1 tbsp water or a splash more if needed
  • 1 tbsp freshly squeezed lemon juice
  • 6-8 oz soft butter
  • 1 pinch salt
  • 1 dash cayenne pepper if desired
Perfectly poached eggs:
  • large sauce pan filled half way with water
  • 1-1 1/2 tbsp white vinegar
  • 1 dash salt
  • 6 eggs
Instructions
Crab cakes:
  1. Gently squeeze all the water out of the crab meat. In a large bowl, combine all ingredients and season to taste. Adjust wetness of mixture with panko or mustard/mayo if necessary. Be careful not to overwork the mixture. Gently form small patties. On medium-high, heat the oil in a large non-stick skillet. Cook just a few minutes, turning once until both sides are golden brown and the crab cakes are heated through. Set aside in a warm place while you prepare the hollandaise and eggs.
Hollandaise sauce:
  1. Whisk the yolks, tbsp. of water and lemon juice in the saucepan until thick and pale. Place over low heat and continue to whisk. Make sure to reach all over the bottom and sides of the pan where the eggs tend to overcook. Move the pan back and forth for a few seconds into another pan of cold water to help moderate the heat. You don’t want them to get too hot too fast. They will become frothy, increase in volume and thicken. When you can see the bottom of the pan as your whisking and it appears thick and smooth, it is ready for the butter. Remove it from the heat and one spoonful at a time, whisk in the butter. Once it’s reached the consistency you want, season with a little salt and a dash of cayenne pepper. Keep warm while you prepare the eggs. Check on it periodically and whisk.
Poached eggs:
  1. Heat the water, vinegar and salt until a low boil (little bubbles form). Moderate the heat so the water is not boiling too much. Gently, slip each egg one at a time into the water. Adjust heat if necessary for a gentle boil. The eggs should begin to lift from the bottom of the pan. For a soft center, cook the eggs only for about 2 to 2.5 minutes. Remove from heat. Use a slotted spoon to gently lift and drain each egg one at a time.
Presentation:
  1. To assemble, plate one crab cake, egg and top with hollandaise. Garnish with fresh cilantro. Serve immediately.
Recipe Notes

Make the crab cakes the day before and refrigerate. It helps cut down on time in the kitchen in the morning. Simply reheat the crab cakes in a saute pan while you prepare the sauce and eggs.