Looking for more legendary breakfast recipes? Try my Huevos Rancheros, Shrimp and Grits, or a Spinach and Bacon Quiche! This post contains affiliate links. Form Into Discs: Spoon about ⅓ cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch. Coat Crab Cake: Beat egg in a shallow dish. Add the Panko bread crumbs to another dish. Dip each patty lightly in the beaten egg, and then coat them lightly with Panko bread crumbs. Cook Crab Cakes: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate. Combine Hollandaise Sauce Ingredients: Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper. Temper the Eggs: Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture to temper them (slowly warm them without scrambling them). Finish Hollandaise Sauce: Once the butter has been incorporated, pour the mixture back into the saucepan. Remove from heat and set aside. Stir well and add another splash of cream to thin, if needed. Prepare Water: Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface, but not rolling. Add a little splash of vinegar to the water (optional, but it will help the egg white come together). Poach Egg: Crack one egg into a small measuring cup. Lower the egg into the simmer water, gently easing it out of the cup. Cook egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.
Assemble Crab Cake Benedict: Split English muffins in half and toast in toaster oven. Top each slice with a crab cake, and then a poached egg. Top with spoonful of hollandaise sauce. Garnish with chopped chives or parsley, if desired. I think hollandaise sauce is best served fresh, right when you’re ready to eat. However, you can make hollandaise sauce a day ahead of time. Refrigerate until ready to eat, and then reheat it for about 10-20 seconds in the microwave, adding a splash of milk or cream to thin it, if needed. To Freeze: Formed crab cakes can be frozen (before or after cooking). Wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before re-toasting.
