Crab Cakes Eggs Benedict

Another version of my favorite brunch item:  Eggs Benedict. Plan ahead a little for this recipe. You'll need to mix up the ingredients for the crab cakes, form the cakes, and let them spend a little time in the refrigerator before pan frying them. The time in the fridge will help hold the crab cakes together. There is very little bread filling in this recipe. You'll enjoy the flavor and texture of the crab meat instead of breadcrumbs.

This recipe will make four servings.

For the crab cakes:

1 egg, lightly beaten

2 T. mayonnaise

1 - 1/1/2 t. Old Bay seasoning

1/2 t. Worcestershire Sauce

Few grinds of black pepper

1 T. fresh chopped parsley

3 T. panko breadcrumbs

8 oz. lump crab claw meat

In a small bowl, combine the first 7 ingredients. Gently fold in crab meat. Divide mixture into four parts and shape into crab cakes. Place on a plate and refrigerate for 45 minutes or so.

To make the Hollandaise Sauce, I use Ina Garten's foolproof method:

2 egg yolks

1 T. lemon juice

dash of salt

dash of cayenne

1 stick butter, melted

Place egg yolks, lemon juice, salt, and cayenne in a blender. Cover. Pulse 5 or 6 times to blend. Remove the top portion of the blender (you know, the plastic or glass part that's removable, not the entire lid). With the blender set to the low setting, SLOWLY pour in melted butter. The sauce will begin to thicken. Stop blender, scrape down sides and pulse a few more times to blend.

Place sauce into a glass or metal bowl set over a saucepan of simmering water while you cook the eggs. If sauce thickens too much, whisk in a teaspoon or so of water.

To poach the eggs:

Bring a small saucepan 2/3 filled with water to a gentle simmer.  

Add 1 T. white vinegar. Break 1 egg into a small ramekin or bowl. With a spoon, gently stir the water and when you have it swirling, very carefully let the egg slip into the "whirlpool."  

The white of the egg will form around the yolk. Let the egg poach for 3 minutes and remove from its water bath and let it drain on a paper towel. Repeat with the remaining eggs.

Remove the crab cakes from the refrigerator and melt 2 T. butter in a large skillet over medium heat. When butter bubbles, carefully place crab cakes into the melted butter using a metal spatula. Let crab cakes cook 3 - 5 minutes on each side. Remove from skillet and drain on a paper towel-lined plate.

Toast the English Muffins in a toaster until golden brown. Add a crab cake on top of the muffin half, carefully place a poached egg on top of each crab cake and drizzle with a generous portion of the Hollandaise Sauce.

Garnish with paprika and serve immediately.