Brunch is one of my favorite meals and nothing says brunch like Crab Cake Eggs Benedict. Making eggs Benedict at home is easier than you may think. A traditional eggs Benedict consists of an English muffin topped with Canadian bacon, a poached egg, and hollandaise sauce. Try taking it to the next level by replacing your Canadian Bacon with a Crab Cake Eggs Benedict instead. The combination of the succulently sweet crabmeat, poached eggs, and rich hollandaise sauce, will have your friends and family feeling really special.
One of the thinks I like most about brunch, in general, are dishes that have poached eggs. There is nothing better than cutting into a perfect pillow and watching all of the gooey yolk pour out. And then you get to soak up that yolk with your English muffin, toast or biscuit. I’m drooling just thinking about it. For those of you watching your carbs, you can always eliminate the use of the English muffin and use the crab cake as your base.
You can use your favorite crabmeat to make these delicious crab cakes. My first choice of crabmeat is Dungeness Crabs, because of their sweet and succulent flavor. I also love to use jumbo lump crabmeat. Think about the crab cakes you get at a fancy steakhouse that are nothing but huge chunks of meat with very little breadcrumbs. Imagine that topped with a poached egg and hollandaise and it is heaven on a plate!
For those who enjoy spicier foods, try adding a pinch of Behrnes Habanero Pepper Salt to hollandaise sauce. The good news is that you can make the crab cakes in advance so you too can enjoy the fruit of your labor, along with a great brunch mimosa! Cheers!
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