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Crab Cake Benedict

Crab Cake Benedict with poached egg and creamy homemade hollandaise. A rich yet easy brunch recipe you can recreate at home.

Crab Cake Benedict with poached egg and creamy homemade hollandaise. A rich yet easy brunch recipe you can recreate at home. Servings: 2 Benedict Stacks Ingredients For the Crab Cakes 2–4 Seafoodking crab cakes 1 tbsp cooking oil or butter For the Poached Eggs 2 fresh eggs 1 tbsp white vinegar Water (for poaching) For the Easy Hollandaise Sauce (No Blender Needed) 2 egg yolks 100 g unsalted butter (melted) 1 tbsp lime juice or lemon juice Pinch of salt Pinch of black pepper For Assembly 2 English muffins (or soft burger buns as substitute) Fresh parsley or chives (optional garnish) Paprika (optional) Instructions Cook the Crab Cakes Heat oil or butter in a pan over medium heat. Cook crab cakes for 3–4 minutes per side until golden brown and heated through. Set aside and keep warm. Make the Easy Hollandaise In a heatproof bowl, whisk egg yolks and lime juice. Place the bowl over a pot of simmering water (double boiler method). Slowly pour in melted butter while whisking continuously. Keep whisking until thick and creamy. Season with salt and pepper. Do not overheat, or the eggs may scramble. Poach the Eggs Bring water to a gentle simmer (not rolling boil). Add vinegar. Crack egg into a small bowl first. Create a gentle swirl in the water and slowly drop the egg in. Cook for 3 minutes for a runny yolk. Remove with a slotted spoon and drain. Toast the Muffins Slice English muffins in half. Toast until lightly golden. Assembly Layer in this order: Toasted English muffin Crab cake Poached egg Spoon generous hollandaise sauce Sprinkle parsley and paprika Serve immediately while warm. Easy Substitutions No English muffin? Use toasted burger buns. No lemon? Use jeruk nipis. No fresh herbs? Skip garnish or use thinly sliced green onions. Want lighter version? Use yogurt-lemon sauce instead of hollandaise.

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