Creole Crab Cake Benedict with Cayenne Hollandaise

Creole Crab Cake Benedict with Cayenne Hollandaise ingredients

• 1 lb Lump crab meat
• 1/4 cup Mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp Hot sauce (e.g., Tabasco)
• 1 tbsp Lemon juice
• 2 tbsp Green onion
• 1 stalk Celery
• 2 tbsp Red bell pepper
• 1 tsp Creole seasoning
• 1/2 cup Panko breadcrumbs
• 1 Large egg
• 3 tbsp Olive oil
• 3 Large egg yolks
• 2 tbsp Lemon juice
• 1/2 cup Unsalted butter
• 1/4 tsp Cayenne pepper
• 1/4 tsp Salt
• pinch Black pepper
• 4 Large eggs
• 1 tbsp White vinegar
• 2 English muffins
• 1 tbsp Fresh parsley
• 1/4 tsp Paprika

How to make Creole Crab Cake Benedict with Cayenne Hollandaise

1. Prepare the Creole Crab Cakes: Gently flake the 1 lb of picked lump crab meat into a large bowl, being careful not to break up the lumps too much. In a separate small bowl, whisk together 1/4 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of hot sauce, and 1 tablespoon of fresh lemon juice.
2. Add the dressing mixture to the crab meat along with 2 tablespoons of thinly sliced green onion, 1 finely diced celery stalk, 2 tablespoons of finely diced red bell pepper, 1 teaspoon of Creole seasoning, and 1/2 cup of Panko breadcrumbs. Gently fold everything together until just combined, taking care not to shred the crab. Stir in the 1 lightly beaten large egg.
3. Form the crab mixture into 4 equal patties, about 3/4-inch thick. Place them on a plate, cover loosely, and refrigerate for at least 15-20 minutes to help them firm up. This prevents them from falling apart during cooking.
4. Heat 3 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Carefully place the chilled crab cakes into the hot oil. Cook for 4-6 minutes per side, or until golden brown and heated through. Remove the crab cakes from the skillet and keep them warm.
5. Prepare the Cayenne Hollandaise: Set up a double boiler by simmering about 1-2 inches of water in the bottom of a saucepan. In a heatproof bowl that fits snugly over the saucepan (without touching the water), whisk together 3 large egg yolks and 2 tablespoons of fresh lemon juice until light and frothy.
6. Place the bowl over the simmering water. Gradually drizzle in 1/2 cup of hot melted unsalted butter into the egg yolk mixture while continuously whisking vigorously. Continue whisking until the sauce thickens and can coat the back of a spoon, about 5-8 minutes. Ensure the water does not boil and the eggs do not scramble.
7. Remove the bowl from the heat. Whisk in 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of salt, and a pinch of black pepper. Taste and adjust seasonings if necessary. Cover the hollandaise to keep it warm, but do not let it cool completely or it will separate.
8. Prepare the Poached Eggs: Fill a medium saucepan with about 3-4 inches of water and add 1 tablespoon of white vinegar. Bring the water to a gentle simmer (small bubbles should form at the bottom, not a rolling boil).
9. Carefully crack each of the 4 large eggs into a small individual ramekin or shallow bowl first. Gently slide each egg, one at a time, into the simmering water. Do not overcrowd the pan; cook in batches if necessary.
10. Poach the eggs for 3-4 minutes for soft, runny yolks and set whites. Once cooked, remove the eggs from the water using a slotted spoon and drain any excess water by resting them on a paper towel-lined plate.
11. While the eggs are poaching, toast the 2 English muffins until golden brown.
12. To assemble the Creole Crab Cake Benedict, place two toasted English muffin halves on each of four serving plates.
13. Top each English muffin half with one Creole crab cake, then carefully place a freshly poached egg on top of each crab cake.
14. Generously spoon the warm Cayenne Hollandaise sauce over each poached egg. Garnish with 1 tablespoon of chopped fresh parsley and a sprinkle of paprika, then serve immediately for an unforgettable brunch experience.

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