Crab Cakes Eggs Benedict on Toutons - Maryland meets Newfoundland in this indulgent version of Eggs Benedict, perfect for a celebration brunch.
Course
Breakfast/Brunch
Prep Time15minutes
Cook Time6minutes
Total Time21minutes
Servings4-6 servings
AuthorBarry C. Parsons
Ingredients
For the Crab Cakes
1poundcoarsely choppedNOT MINCED fresh or frozen cooked crab meat
3/4cup+ 1 cup cracker crumbs
4tbspmayonnaise
1tsplemon zestminced
2tspWorcestershire Sauce
1/2tspsalt
1/2tsppepper
2tsphot sauceoptional
2eggslightly beaten
Aprox 2/3 cup canola oil for frying
For the Hollandaise Sauce
3egg yolks
1/2tspyellow mustardor Dijon if you prefer
1-2tbsplemon juice
1/2tspdry summer savouryor dill or tarragon
1/2cuphot melted butter
Instructions
To make the crab cakes
Toss together the crab meat with the 3/4 cup cracker crumbs and all other ingredients except the canola oil.
Form into cakes by hand to whatever size you prefer. (Small cakes make great hor’s d’ouevres).
Roll in additional cracker crumbs.
Heat about a half inch of canola oil in a skillet or sate pan over medium-low heat. You want these to fry gently, they will burn quickly if the oil is too hot.
Fry until golden brown on both sides. Drain on paper towels.
To prepare the Hollandaise Sauce
In a blender combine the egg yolks, mustard and lemon juice for only a few seconds.
With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly.
Stir in the savoury. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the other components of the Eggs Benedict.
Place the cooked crab cakes on the warm toutons, top with a poached egg and finally the Hollandaise sauce.