BLVD Crab Cake Benedict

BLVD Crab Cake Benedict

Crab Cake Mixture ingredients:

1 lb. jumbo lump crab meat

2/3 c. mayonnaise

1/3 c. diced red bell pepper

1/3 c. diced green bell pepper

2 tsp. chopped scallions

2 tsp. chopped cilantro

1 Tbsp. + 1 tsp. lemon juice

1 tsp. kosher salt

1 tsp. Tabasco

2 tsp. Worcestershire sauce

2 tsp. Dijon Mustard

1/4 tsp. ground black pepper

2 tsp. red wine vinegar

1/3 c. Panko bread crumbs


Combine all ingredients except crab meat and bread crumbs in a medium size mixing bowl and stir until well mixed. Fold in bread crumbs, cover bowl and let mixture rest for 5 minutes. Gently fold in crab meat, be careful not to break up the lumps. Cover and refrigerate.

Whole grain mustard Hollandaise sauce ingredients:

6 egg yolks

3 sticks unsalted butter

2 tsp. white wine

2 tsp. lemon juice

3/4 tsp. Tabasco

1/2 pinch cayenne pepper

Pinch white pepper

3/4 tsp. kosher salt

1 tsp. whole grain mustard


Heat butter in a spouted microwave safe container until melted, set aside and allow to separate (we will use the oil only not the white part). Use a medium size sauce pan and a medium-size stainless steel bowl to make a double boiler. Place about 2-3 inches of water in the saucepan and heat until boiling then turn down to a simmer. Combine all ingredients, except butter and mustard, in the mixing bowl. Use a wire whisk to combine, mix well. Heat egg mixture over a double boiler, whisking constantly until yolks reach 140 degrees. Slowly drizzle the melted butter into the egg mixture while whisking constantly. Be careful not to overcook the eggs. Once all the butter is incorporated, add the mustard and mix well. Cover and store in a warm spot.

Coat a sauté pan with oil and set over medium/high heat, cook crab cakes for about 3 minutes on each side until golden brown. Meanwhile, toast your English muffin. Place your crab cakes on top of English muffin and top with a poached egg and hollandaise. For an extra crunch, top with fried potato strings.