Give your brunch game an update with crab cake eggs Benedict. They’re easy to assemble, yet sure to impress your guests. We like to use an immersion blender to make fool-proof hollandaise, but if you don’t have one, try using an upright blender instead.

Quick Info

⏱️ 120 min • 🍽️ 4 servings • ⭐ 83%

Nutrition

406 cal • 26g protein • 30g carbs • 19g fat

Tags

[North American] • [Healthy] • [Appetizers] • [Breakfast] • [Brunch] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 3 tablespoons minced shallot
• ½ teaspoon dried parsley
• ¼ teaspoon garlic powder
• 1 teaspoon Dijon mustard
• 1 large egg yolk
• 3 tablespoons mayonnaise
• 2 teaspoons fresh lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon kosher salt
• Pinch of black pepper
• Pinch of cayenne pepper, plus more for garnish (optional)
• 2 6-ounce cans of crabmeat, drained and picked for shells
• ¾ cup panko bread crumbs
• ½ cup all-purpose flour, for dusting
• ¼ cup canola oil
• 4 large eggs
• 1 tablespoon white wine vinegar
• 1 large egg yolk
• 2 teaspoons lemon juice
• ¼ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, melted

Instructions Preview

1. Make the crab cakes: In a large bowl, whis…
2. Shape the crab mixture into 4 equal pattie…
3. Heat a large skillet over medium heat. Add…

…and 5 more steps

---

Recipe by: Matt Ciampa • From: Tasty