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Crab Cakes Egg Benny

  • Prep: 10 Mins
  • Cook: 10 Mins
  • Portions: 2
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Eggs benedict2

Ingredients You'll Need

  • 4 Meridian Crab Cakes
  • 3 Egg Yolks
  • 4 Whole Eggs
  • 1/2 Tsp. Dijon Mustard
  • 2 Tbsp. Lemon Juice
  • 1/2 Tsp. Dill
  • 1/2 Cup Hot Melted Butter
  • Canola Oil (qty dependent on size of sauté pan)

Directions

  1. Heat ½ inch canola oil in a sauté pan over medium-low heat
  2. Fry the crab cakes gently until cooked through and golden brown
  3. Drain the crab cakes on paper towels
  4. In a blender combine the egg yolks, mustard and lemon juice
  5. While the blender is on medium speed, slowly pour in the hot butter (this will thicken the sauce)
  6. Stir in the dill and pour into a bowl
  7. Keep the bowl warm in a warm water bath while prepping the rest of the benedict
  8. Fill a large pot with water and bring it to a boil
  9. Crack eggs into boiling water, poaching until yolks are light yellow and the white of the egg has cooked around the yolk. Remove poached eggs and place on plate
  10. Toast 2 English muffins
  11. Place the cooked crab cakes on top of the toasted English muffin, top with a poached egg & hollandaise sauce

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Eggs benedict2

Yields1 Serving

Ingredients

Directions

Crab Cakes Egg Benny
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