“Elevated American Brunch: Crab Cake Benedict with Lemon-Dill Hollandaise”

Allergens

Shellfish (Crab)

Ingredients

• Crab Cake: 1 lb lump crab meat, 1/2 cup panko breadcrumbs, 1/4 cup mayo, 1/4 cup finely chopped green onions, 1 egg, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, salt, and pepper.
• Eggs Benedict: 2 English muffins, 4 eggs, white vinegar, 1/4 cup water, 1 tbsp unsalted butter.
• Lemon
• Dill Hollandaise: 3 egg yolks, 1 cup clarified butter, 1/4 cup lemon juice, salt, ground white pepper, 2 tbsp chopped fresh dill.

Instructions

1. Prepare the crab cakes by combining crab meat, panko breadcrumbs, green onions, mayo, egg, Dijon mustard, Worcestershire sauce, salt, and pepper in a bowl. Shape into 4 patties and refrigerate for at least 30 minutes. Prepare the hollandaise by whisking egg yolks, lemon juice, salt, and white pepper in a double boiler until thickened. Slowly drizzle in clarified butter while continuously whisking to emulsify the sauce. Stir in chopped dill. Keep warm. Poach eggs one at a time by bringing water and vinegar to a simmer, then adding eggs gently. Cook for 3 4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon. Pan fry crab cakes until golden brown on both sides and heated through. Toast English muffins and assemble Eggs Benedict by placing a crab cake on each muffin half, topping with a poached egg, then drizzling with hollandaise sauce.

Chef’s Insight

The key to perfect poached eggs is using fresh eggs and not overcooking them. Use a wooden spoon to stir the water gently as eggs cook, creating a swirl that helps keep the egg white contained around the yolk.

Notes

Ensure all ingredients are fresh for the best flavor and texture. Use clarified butter to avoid burning when making hollandaise sauce.